Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
Combine oats, almonds, pepitas, cinnamon, cardamom and salt in a large bowl. Stir well, ensuring that the salt and spices are evenly distributed throughout the mixture.
Add coconut oil, syrup and extracts. Using a rubber spatula, stir well to combine.
Transfer granola to prepared pan. Pat down with a rubber spatula to distribute the mixture in an even layer. Bake for 15 minutes.
Remove granola from the oven and stir with a spatula to redistribute on the baking sheet. Firmly press down on the mixture using the back of your spatula, creating an even and tight layer of granola. Bake for an additional 10-15 minutes or until granola is toasty and golden brown.
Remove from the oven and allow to cool completely on the baking sheet.
Use a spatula to transfer the granola to glass containers for storage (or freezer bags if freezing). Granola keeps for about a week at room temperature, several months in the freezer.