Begin by preheating the oven to 325 degrees. In a large bowl combine the rolled oats, ground flaxseed, and pecans (roughly chopped). Stir until combined.

In a small saucepan, combine the honey, brown sugar, oil, salt, and cinnamon. Cook over low heat while stirring until the brown sugar is dissolved. Turn off the heat and stir in the vanilla.

Pour the honey mixture over the dry oat mixture. Stir well until all of the oats are coated (this may take a couple minutes of stirring). Pour the mixture out onto a baking sheet covered in parchment paper. Spread it out into an even layer.

Bake the granola in the oven for 30 minutes, stirring half way through. Keep an eye on the granola as every oven is different. If it begins to smell burned, remove from the oven immediately. You want the granola to toast, but not burn.

Remove the granola from the oven and stir in the raisins. Press the granola down to compress it on the baking sheet. This will help it form clumps as it cools. The granola will feel soft when it is hot, but will crisp up and become crunchy as it cools. After it cools, store in an air-tight container.