Preheat the oven to 325ºF and line a baking sheet with parchment paper.

Measure the oats into a large (6-quart) mixing bowl and set aside.

In a small (1-quart) saucepan over low heat, combine the coconut oil, palm sugar, cacao powder, vanilla paste, and sea salt. Heat just until warm and pourable, stirring often.

Pour the liquid mixture over the oats and stir until the oats are coated evenly.

Spread the oats out in an even layer on the baking sheet. Bake for 40 minutes, stirring every 10 minutes to ensure even toasting.

Remove the oats from the oven and allow to cool to room temperature, about 1 1/2 hours at least. Stir in cacao nibs and coconut strips, then transfer the finished granola to a ziplock bag or airtight container. Store in the pantry for up to 4 weeks, or in the freezer for up to 3 months.