Preheat the oven to 375 F and line two rimmed baking sheets with parchment paper (I managed it on one sheet).

In a large bowl, combine the oats, shredded coconut, pecans, walnuts, pumpkin seeds, sunflower seeds (if using), salt, cardamom, and cinnamon. In a medium bowl, whisk together the maple syrup, olive oil, tahini, coffee (if using), and vanilla, then pour over the oat mixture and stir until evenly combined.

Spread the mixture evenly on the prepared baking sheets. Bake for 15 minutes, shake the baking sheets (I flipped everything over with a spatula), and lower the temperature to 325. Bake until golden brown, 10 to 15 minutes, vigorously shaking the baking sheets (or flipping with a spatula) two more times and checking to make sure the mixture is not burning at the edges.

Cool the granola completely before serving. (I added dried cherries and raisins at this point, about 1/2 cup each. You could also add toasted sesame seeds, which highlight the presence of the tahini.) The granola can be stored in an airtight container at room temperature for up to 2 months.