Preheat the oven to 160 degrees (140 degrees convection oven). Halve the almonds lengthwise or roughly chop them. Mix in a bowl with the remaining ingredients, except the raspberries. If the coconut oil is very solid, warm slightly. Spread evenly on a baking sheet lined with baking paper. Roast on the middle shelf for about 25 minutes until golden brown. Stir every 10 minutes. Remove granola and let cool completely. Crush raspberries with hands and mix in. Eat immediately or place in canning jar to store, seal tightly and store in a cool, dry place.