1. Preheat oven to 325°.
2. Spread oats and almonds evenly in a single layer on an ungreased baking sheet. Bake 10 minutes. Stir well; continue to bake until lightly toasted, about 5 minutes.
3. Meanwhile, combine the honey, oil, cinnamon, salt, and cloves in a large bowl. Add the warm, toasted, oat mixture to bowl; toss well. Line the previously used baking sheet with parchment paper, or coat with cooking spray. Return the mixture to the pan, and bake 20 minutes or until golden brown. Cool completely in the pan on a wire rack.
4. Break the oat mixture into chunks; toss with the cereal and the raisins. Store tightly covered at room temperature up to 2 weeks.