• Preheat your oven to 325°F. Line a large rimmed baking sheet (a half sheet pan works best) with parchment paper, and set it aside.
• In a large mixing bowl, place the oats, pistachios, seeds, and salt, and mix to combine. Set the bowl aside.

Make the strawberry puree

• Place all of the strawberry puree ingredients in a medium-size saucepan and cook over medium heat, stirring occasionally, until the mixture is bubbling. Continue to cook until the strawberries are soft enough to crush.
• Remove the pan from the heat and puree immediately in the pan with a stick blender, or in a regular blender after it’s cooled.
• For a smoother puree, strain out the seeds using a fine mesh sieve. Measure out 1/2 cup of the puree to use in this recipe, and reserve the rest in a sealed container in the refrigerator for other uses.

Make the strawberry syrup

• Place 1/2 cup strawberry puree, honey, maple syrup, coconut sugar, vinegar, and coconut oil in a medium-size, heavy bottom saucepan.
• Cook over medium heat until reduced by about 1/4, stirring occasionally to prevent it from burning. The mixture will bubble as the moisture begins to boil off, and it should take about 3 minutes to reduce.

Make the granola

• Pour the strawberry mixture and vanilla into the mixing bowl with the oats. Mix to combine well with a silicone spatula. Be sure to coat all of the dry ingredients with the wet mixture.
• Scrape the granola onto the prepared baking sheet, and spread into a single layer.
• Place it in the center of the preheated oven and bake for 10 minutes.
• Remove from the oven, stir with a large mixing spoon until everything is rearranged and spread to the edges of the pan.
• Return the granola to the oven and bake for another 10 minutes. The granola should be fragrant and the oats should be starting to turn lightly golden brown.
• For the crispiest clusters, reduce the oven temperature to 175°F and continue to bake for another 45 minutes to 1 hour. This will help dry out any remaining moisture that might make the granola feel sticky.
• Remove the pan from the oven and allow the granola to cool on the sheet pan, uncovered, for about 45 minutes or until dry to the touch.
• Scatter the freeze-dried strawberries evenly on top of the granola and turn it over with a spoon or spatula until the strawberries are evenly distributed throughout the mixture.
• Transfer the granola to a glass container with a lid. That will keep it crunchy until you are ready to serve it. Store at room temperature.