1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the rolled oats, quick oats, sliced almonds, raisins, cinnamon, and salt.
3. In a separate bowl, mix together the coconut oil, maple syrup, and peanut butter until well combined.
4. Pour the wet ingredients over the dry ingredients and stir until everything is evenly coated.
5. Spread the granola mixture evenly onto the prepared baking sheet, pressing it down firmly.
6. Bake for 24 minutes, stirring halfway through to ensure even baking.
7. Once golden brown and crispy, remove from the oven and sprinkle with flaky salt. Allow it to cool completely before breaking it into clusters.
8. Store the cooled granola in an airtight container for up to two weeks.