Dried Strawberries:

1. Preheat your oven to 200 degrees. Line a large baking sheet with parchment paper.
2. Place the strawberry slices on the prepared baking sheet being sure to not crowd them. You will want the air to be able to flow easily between the strawberries. Sprinkle with sugar, if desired. (Note- Taste the strawberries when slicing them. If they are already pretty sweet, the sugar won’t be necessary.)
3. Place the strawberry slices in the oven & let them bake & dry for 2 hours. Take them out of the oven, flip them and then bake an additional 2-3 hours or until sufficiently dried. Store in an air tight container. 

Granola:

1. Heat oven to 325°F.  Line a large baking sheet with parchment paper. Combine oats, quinoa, and nuts in a large mixing bowl.  Set aside.
2. In a separate bowl, stir together the peanut butter, maple syrup, coconut oil, vanilla, salt and cinnamon.  Heat briefly in the microwave (for 20-30 seconds) or in a small saucepan (over medium heat for 3-4 minutes) until warm, but not bubbly.  Stir again until smooth.
3. Pour the peanut butter mixture over the oats mixture, and stir until evenly combined.
4. Spread the granola out evenly on the prepared baking sheet.  Bake for 25 minutes, stirring once halfway through, and keeping an eye on the granola to ensure that it doesn’t burn.
5. Remove from the oven and transfer to a wire baking rack.  Let the granola cool until it reaches room temperature. Then add in the dried strawberries. Serve immediately, or store in an airtight container at room temperature for up to 1 month.