1. Heat oven to 350 degrees. Spread shredded coconut onto a baking pan and bake until toasted, about 5 minutes. Transfer to a wire rack to cool.

2. Reduce oven temperature to 300 degrees. Line two baking pans with Silpats (French nonstick baking mats); set aside. In a large bowl, combine oats, almonds, wheat germ, sunflower seeds, flax seeds, cinnamon, nutmeg, canola oil, and honey. Stir together until well combined. Spread mixture onto prepared baking sheets; bake until golden brown, about 25 minutes. Transfer to a wire rack to cool.

3. Break up cooled granola; sprinkle with raisins and toasted coconut. Stir to combine. Store in an airtight container for up to 1 month.