Preheat oven to 170°C / 340°F. Melt coconut oil over a water bath or pour into a heat-resistant container and place in the preheated oven until liquid. Grind about 1/3 of the oats to a consistency of a coarse sand.
Mix oats, cinnamon, cardamom, almonds and salt in a large bowl. Add the remaining ingredients and mix well with a spatula.
Spread the mixture on a baking tray lined with baking paper and press down lightly. Bake for about 25 minutes until the granola is slightly golden brown.
Allow to cool completely on the baking tray. Break into clusters once it’s completely cooled. As long as the granola is warm, it is slightly soft and crumbles apart. When it has cooled down, the beautiful, large clusters are formed.
Pour into a container with a lid and store in a dark, cool place. Use within two weeks.