Preheat oven to 300F.

In large bowl, mix all dry ingredients.

Add vanilla and maple syrup, and stir well.

Spread on cookie sheet and bake 30-60 minutes (depending on how thin the layer is; can also bake this in a 9x13 pan), stirring often. Do not overdry.

Let cool completely, undisturbed. It will be chunkier if you don’t stir it and let it cool in one hunk.

When completely cooled, stir in the dried strawberries. Store for 1-2 weeks in an airtight container in a cool dark place, or freeze for several months.

Serve over your choice of milk or yogurt.