Roughly ground all the nuts and seeds (except for the 2 tablespoons cashews) using a food processor.
Transfer them to a large bowl. Add the whole cashews, raisins, coconut oil, honey, salt and cayenne.
Line a baking tray with parchment paper and add the mixture, spreading it evenly on the whole surface.
Bake for about 20 minutes. After 10 minutes, stir a little bit so the granola doesn’t burn.
Remove from the oven and let it cool down.
Finely chop the dried chilies and add them to the nut mixture. If you prefer your breakfast hotter, simply add the chilies before you put the tray into the oven so they will have time to release their whole flavor.