Combine oats, nuts and raisins in a large bowl; mix well and set aside. Combine honey, butter, cinnamon, vanilla and salt in a saucepan; bring to a boil over high heat and boil 1 minute.

Pour honey mixture over oat mixture; toss until well blended. Spread on a lightly greased cookie sheet. Bake at 350°F 20 minutes or until lightly browned; stir every 5 minutes. Cool.

Crumble and store at room temperature in airtight container up to 2 weeks.