Toast the oats and nuts

• Preheat the oven to 180 °C.
• Spread the oats and chopped almonds on a baking tray and toast until lightly golden.

Warm the binder

• In a saucepan over low heat, gently warm the honey and peanut butter until smooth and pourable.
• Stir in the cinnamon and salt.

Mix the granola

• In a mixing bowl, combine the toasted oats and almonds with the raisins and chia seeds.
• Pour in the warm honey mixture and stir until everything is evenly coated.

Press and bake

• Transfer the mixture to a lined baking dish and press down firmly and evenly.
• Bake until set and golden at the edges.

Cool and cut

• Let the slab cool completely in the dish so it firms up.
• Cut into bars and store in an airtight container.