Heat the oven to 300°F. Spread the oats evenly on a rimmed baking sheet and bake, stirring occasionally, until they darken a little, about 20 minutes, Scatter the nuts on top and bake until they begin to toast, about 5 minutes. Scatter the coconut over the nuts and bake until golden, another 5 minutes.
Drizzle the honey over the granola and stir with a spatula to combine. Return the pan to the oven and bake, turning once or twice, until the granola is as brown as you like; the darker it gets without burning, the crunchier it will be.
Remove the pan from the oven and fold in the raisins. Cool in the pan on a rack, stirring once in a while until the granola reaches room temperature. Transfer to a sealed container and store in the refrigerator; it will keep indefinitely.