Combine all ingredients together in a large mixing bowl, except the dried strawberries and chocolate curls. Stir everything together and keep mixing until all ingredients are evenly distributed and well-coated by the coconut oil and maple syrup.

Pour the granola mixture out onto a parchment-lined baking sheet and spread it out evenly with the back of a spoon, patting down as you go and covering all areas of the baking sheet.

Bake in a 350° oven for 28 minutes. Halfway through the baking time, remove the granola from the oven and press it all down with the back of a spoon, once more, to help all the ingredients stick together and form clusters. Rotate the baking tray and return it to the oven for the remainder of the baking time.

When the baking time is finished, remove the baking sheet and allow the granola to cool completely in place on the baking sheet without disturbing it. This should take at least 45 minutes to an hour.

When the granola is fully cooled, carefully break it up into clusters of varying sizes and transfer them to a large mixing bowl. Mix in the dried strawberries and the chocolate curls and stir until everything is evenly distributed. Store in an airtight container at room temperature or in the freezer for maximum freshness and longevity.