Preheat oven to 300 degrees F.

Line a rimmed baking sheet with parchment paper.

Combine oats, quinoa, coconut, almonds, and cardamom in a large bowl.

Measure coconut oil in a 1-cup measuring cup. Swirl it around and then pour over dry ingredients.

Using the same, unwashed measuring cup, portion out the brown rice syrup and pour it into the bowl (the coconut oil residue will help the syrup slide out of the cup easily).

Stir until all the ingredients are well-combined.

Scrape mixture out onto the prepared pan and spread out evenly.

Bake for 25-30 minutes, stirring 2-3 times during baking. The granola is done when it appears to be uniformly toasted.

Let granola cool completely before moving. Once it is cool, break it apart and store in an airtight container.