Preheat the oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat.
Place the oats on the prepared baking sheet. Place the baking sheet in the oven and toast the oats for 10 minutes. Once you remove the oats, lower the oven’s heat to 325 degrees F.
In a large bowl, whisk together the tahini, maple syrup, vanilla, coconut oil, orange zest, cinnamon, cardamom, and sea salt. Once you have a gloppy and homogenous mixture, stir in the toasted oats, coconut, and sesame seeds to coat.
Spread the coated oat mixture onto the prepared baking sheet, ensuring the most even layer possible. Place the baking sheet in the oven and bake until granola is deep golden brown, about 32-35 minutes. Stir and flip the granola every 10 minutes or so.
Once you’ve removed the tahini granola from the oven, stir in the mulberries and cacao nibs while it is still warm. Allow the tahini granola to cool completely before storing in a sealed container.