The other day I made this delicious Gluten Free/Grain Free Chocolate Granola.

I loved it.

It had a simple favor and was not too sweet.

I would totally make it again, but my people wanted something a touch sweeter.

And raw cocoa powder tends to keep Shane awake at night, so he wanted a less caffeinated version.

Here is what I came up with!

Maple Nut Crunch

1 cup almonds

1 cup walnuts

2 cups pecans

Pinch of salt

1/2 cup maple sryup

5 tablespoons butter

1 tablespoon vanilla extract

1/4 cup chia seeds

1 cup shredded coconut

Soak the nuts in a bowl of water overnight. In the morning, drain and rinse them.

Pulse nuts in a food processor until they are in small pieces.

In a small saucepan, melt butter and then mix in maple syrup, vanilla, and a pinch of salt.

Pour butter mixture over nuts. Add in chia seeds and coconut. Mix well.

Spread on parchment lined baking sheet and bake for at least 4 hours at 200 degrees. Toss a few times and then remove when it is nice and crunchy!

This version disappeared much more quickly. I will definitely be making this again soon.

It is great served over yogurt with fruit, or just in a bowl with milk like cereal.