Mix oats, nuts, seeds, salt, cinnamon, and cardamom.

Whisk together olive oil and maple syrup. (I keep my maple syrup in a squeeze bottle diner-style. Less mess when the kids are pouring maple syrup. And I buy syrup in jugs, so it is easier to put it into smaller containers.)

Pour over the oat mixture.

Toss until fully coated.

Spread out onto a parchment-lined baking sheet.

Bake in a preheated 350-degree oven for 35 to 40 minutes, turning the granola every 15 minutes. It is done when the oats are golden brown and the nuts are just toasted. (It might still look a little wet, or not completely dried out. That's okay, it will as it cools. I have let it go too long before because I thought that it was not cooked, but I ended up just burning it.)

Remove from the oven, and let cool completely. Add dried fruit and toss to combine.

Store in an airtight container at room temperature for 3 to 4 weeks, or 3 months in the freezer. Who knew that you could freeze granola?