Preheat oven to 300°F. Lightly grease two rimmed baking sheet trays with extra-virgin olive oil.
Coarsely chop 1 cup of whole walnuts, 1 cup of whole pecans, and 1 cup of whole almonds. In a large mixing bowl, combine the nuts with 3 cups of old fashioned rolled oats, 1 cup of pepitas, 1 cup of unsweetened coconut flakes, and 1 cup of sunflower seeds.
In a small bowl, whisk together ⅔ cup of extra-virgin olive oil, ⅔ cup of maple syrup, 1 teaspoon of orange zest, 1 teaspoon of vanilla extract, 1 teaspoon of ground cinnamon, 1 teaspoon of kosher salt, and ½ teaspoon of cardamom.
Using a rubber spatula, scrape the wet ingredients into the dry ingredients and stir together with a wooden spoon. On the greased baking sheets, spread the granola mixture in an even layer. Bake for 45 minutes or until the granola is toasted, stirring every 10-15 minutes and rotating the sheet trays.
Remove the granola from the oven and top with a few sprinkles of flake salt. Let cool completely before serving (this allows the granola to crisp up). Store in an airtight container for up to 1 month. Eat up, Mama!