Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
Combine the oats, pecans, coconut, sugar, cinnamon and salt in a large mixing bowl. Toss to combine and set aside.
Whisk together the oil, honey and raw sugar in a small saucepan over medium heat until it comes to a gentle simmer. Remove from the heat and whisk in the vanilla extract.
Drizzle the honey mixture over the dry ingredients and toss to combine. Transfer to the prepared baking sheet, spread evenly and toast in the oven until golden brown, about 30 minutes.
Remove from the oven and cool completely before folding in the freeze-dried strawberries and yogurt- covered raisins.
Baby version: Combine a handful of puffs, yogurt melts, freeze-dried strawberries and toddler rice cakes into a mixing bowl and toss to combine.
Recipe courtesy of Kelsey Nixon