Preheat oven to 275° F.  Lightly spray 2 sheet pans with cooking spray.

In a large bowl combine oats, almonds, pecans and coconut, toss together. Spread evenly in a single layer between 2 prepared sheet pans.

In a second bowl combine brown sugar, maple syrup, olive oil and salt.  Pour evenly over oat mixture.

Bake for 1 hour, tossing with a spatula every 15 minutes for even browning.  Remove from oven, let cool 15 minutes. Once cool mix in raisins. Store in an airtight container at room temperature for up to 1 month.