Position a rack in centre of oven and preheat to 350 ° F.
In a large bowl, toss together oats, seeds, and coconut flakes to combine.
Add oil and maple syrup and use a spatula to fold mixture together until everything is evenly coated. Add salt and cardamom and stir through.
Scrape granola mixture onto a large rimmed baking sheet and use a spatula to spread it into an even layer, wall to wall. Bake, rotating sheet back to front halfway through, until nuts and oats visible on top are very dark golden and mixture is fragrant and toasty, about 25-30 minutes.
Meanwhile, cut dried fruit into smallish pieces - you could use a pair of kitchen shears.
As soon as granola comes out of oven, add fruit to baking sheet and toss to disperse evenly; the fruit will soften and pick up seasoning. Let granola cool completely on sheet, then transfer to airtight container and store at room temperature. It will keep well for up to 3 weeks.