Preheat the oven to 325°F and line a rimmed baking sheet with parchment paper.
In a large mixing bowl, combine all the dry ingredients: chia seeds, pumpkin seeds, sesame seeds, raisins, shredded coconut, cinnamon, and sea salt. Mix thoroughly.
In a separate small bowl, blend all the wet ingredients: melted coconut oil, honey, and vanilla extract.
Gradually pour the wet ingredients into the dry mixture, stirring to ensure an even coating. The seed mixture should become sticky and start forming into a ball.
Transfer the seed mixture to the prepared baking sheet. Use your hands to evenly spread it out until it’s approximately 1/4″ thick. It should be sticky enough, but you may need to press it together slightly with your hands.
Place the baking sheet in the oven and bake for 20-25 minutes or until it turns golden, keeping a close eye to prevent burning.
Remove from the oven and allow it to cool completely before breaking it into pieces; it will still be soft when it comes out of the oven. Once cooled, break or cut it into pieces using a large knife. You can store the seed brittle in an airtight container for 2-3 days, or for extra crispiness, keep it in the freezer.
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