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Heat the oven to 170°C (non-fan). Line a 20cm square tin with baking paper, leaving an overhang.
Spread the oats, seeds, nuts and coconut onto a large baking tray and toast for 8–10 minutes, stirring once, until lightly golden and fragrant. Leave to cool for 5 minutes.
Reduce the oven temperature to 160°C.
In a blender, blend the nut butter, honey, applesauce, ground flaxseed, water, salt, vanilla and cinnamon until completely smooth and glossy.
Tip the toasted dry mix into a large bowl. Pour over the blended mixture and stir thoroughly until every oat is coated.
Add the raisins and mix again, then transfer to the lined tin. Cover with another sheet of parchment and press very firmly using the base of a glass or small saucepan, paying attention to the corners.
Bake for 22–25 minutes, until lightly golden on top with slightly darker edges and no wobble in the centre.
Cool completely in the tin (about 1 hour), then chill for at least 2 hours before lifting out and slicing into 12 bars with a sharp knife.