1. Preheat oven to 300 ̊F. Line two sheet pans with parchment paper.
2. In a large mixing bowl, stir to combine oats, cashews, almonds, pumpkin seeds, flour, cardamom, and salt.
3. In a small bowl, whisk to combine agave, oil, and vanilla. Stir into oat mixture until evenly coated.
4. Spread granola in a thin layer on sheet pans. Bake, stirring every 15 minutes, until golden brown and crisp, about 30-40 minutes. Stir in blueberries and allow to cool completely on baking pans.