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Preheat the oven to 375ºF (190ºC). Line a baking sheet with parchment paper.
In a large bowl, stir together the oats, nuts, coconut, pumpkin and sunflower seeds, salt, cardamom, and cinnamon.
In a small bowl, whisk together the maple syrup, olive oil, tahini, espresso (if using), and vanilla.
Stir the maple syrup mixture into the dry ingredients until they’re thoroughly coated, then spread the mixture on the prepared baking sheet.
Bake the granola for 12 minutes, stirring it midway during baking.
Reduce the heat of the oven to 325ºF (165ºC) and bake until golden brown, 10 to 15 minutes more.
While it’s baking, stir the mixture once or twice to make sure the edges aren’t burning or getting too dark.
Remove from the oven and let cool completely.
Once cool, transfer the granola to an airtight container.