Preheat the oven to 350 degrees Fahrenheit.

In a large pot, place the coconut oil and agave syrup in the pot. Heat to high for one minute (do not let it boil) reduce down to low once the coconut oil has liquified. Add the vanilla extract and bananas. Mash bananas in the pot until no longer whole. Add in the cup of raisins and cinnamon let it cook on low for 5 minutes. Mix well and take of the heat.

In a large bowl combine the quick cooking oats, banana bread mix, walnuts, pecans, sliced almonds, brown sugar, and flax seed meal. Pour the oil/agave mixture over the dry ingredients. Mix well until all the dry ingredients are wet.

Line an extra large baking sheet with parchment paper, pour the granola on top of the parchment paper. Bake for 15 minutes, then mix, then bake for an additional 15 minutes, and if your granola still seems a little soft/wet bake an additional 10 minutes. Remove from the oven let the granola cool and store in an air-tight container for up to one week.