Preheat oven to 325F. Line a large baking sheet with parchment paper.
In a large bowl combine the rolled oats, almond meal, almonds, walnuts, pistachios and sunflower seeds. Stir together.
In a small bowl whisk together the maple syrup, coconut sugar, almond butter, coconut oil, cinnamon and cardamom. Pour over the almond oat mixture and stir to coat. Add in the salt and stir.
Pour mixture onto the prepared baking sheet and spread out into a flat even layer, leaving some holes between the clusters for air.
Bake for 30-35 minutes or until golden brown. Remove and let cool fully before breaking into small clusters. Keep in an airtight container for up to 2 weeks.
Recipe Courtesy of Megan Mitchell