Heat oven to 375°F.

Toast oats in a single layer on a baking in oven until lightly golden and fragrant, about 6 minutes; transfer to a large bowl.

Heat a pot or Dutch oven over medium-high heat for at least 5 minutes. Add 1 teaspoon coconut oil and swirl around.

Sprinkle in 2 tablespoons sorghum and cook, stirring continuously, and partially covering with lid if needed, until most of the grains have popped, 8–10 minutes, being careful not to burn unpopped grains; transfer to bowl with oats.

Return pot to heat, add remaining teaspoon coconut oil and 2 tablespoons sorghum and repeat popping process; transfer to bowl with oats and popped sorghum.

Add coconut, pepitas, flax seeds, cinnamon, salt, ginger, and cardamom (if using) to oat mixture and stir to combine.

Whisk together maple syrup, honey, oil, and vanilla; add to oat mixture and stir until thoroughly combined.

Transfer granola mixture to baking sheet and press into an even layer. Bake until granola is golden brown and fragrant, 10 minutes, stirring and pressing back down halfway through.

Let granola cool completely on baking sheet, then gently use a spatula to remove from pan, trying to keep clusters intact.

Transfer granola to an airtight container and store at room temperature for up to 1 month.