Preheat oven to 325 F.
In a large bowl, combine oats, flaxseed, coconut, almonds, salt, and cinnamon. Stir to combine. Add strawberries to a food processor and blend until pureed. Set aside. Melt butter and add vanilla and orange zest.
Add honey to oat mixture and combine well. Stir in strawberry and butter + vanilla mixture, and mix until well combined. (I find that working with my hands gets the job done the best.)
Spread mixture evenly onto a baking sheet. Bake for 20-25 minutes, stirring halfway. Watch it carefully the last few minutes and remove once the color turns golden brown.
Allow to cool completely at room temperature. Store in an airtight container for up to a week.