Preheat the oven to 275°F. Line a baking sheet with parchment paper.

Place 1 cup of the raisins in a small bowl and cover with boiling water. Let sit for 10 minutes.

Meanwhile, beat egg whites in a large bowl.

Add coconut, cashews, almonds, pumpkin seeds and sesame seeds and toss.

Transfer raisins and soaking liquid to a blender and add oil, cinnamon and salt.

Blend until smooth. Pour over nut mixture and toss.

Spread granola out evenly on the prepared baking sheet.

Bake for 20 minutes, then stir in remaining 3/4 cup raisins.

Continue baking, stirring once or twice but keeping clumps together, until mixture just begins to brown and dry out, 30 to 40 minutes more; granola will crisp as it cools, so don’t overbake it.

Cool granola completely on the pan.

Granola will keep in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 2 weeks.