Cinnamon Maple Vanilla Nut Crunch Recipe (Gluten, Grain, Dairy Free)
Crispy, crunchy, sweet, and oh-so-satisfying, this Vanilla Maple Cinnamon Nut Crunch is so good you'll have to fight the urge to eat your weight in nuts in one sitting!
Recipe type: Snack
  • 2 cups coconut chips
  • 1 cup almonds
  • 1 cup cashews
  • 1 cup pecans
  • 1 cup walnuts
  • 1 cup sunflower seeds
  • 1 cup pumpkin seeds
  • ½ cup chia seeds
  • ½ cup coconut oil, melted
  • ⅛ – ¼ cup maple syrup (depending on how sweet you like it)
  • 1 ½ tbsp. vanilla extract (use gluten-free, if needed)
  • 1 tbsp. ground cinnamon
  • ¼ - ½ tsp sea salt (depending on how salty you like it)
  1. Preheat the oven to 300 degrees.
  2. Place the coconut, nuts, and seeds in a large bowl and stir to mix together.
  3. In a small saucepan, melt the coconut oil and maple syrup together. Whisk until well combined.
  4. Pour the liquid mixture over the nuts and seeds and then toss to get everything evenly coated. Add the vanilla, cinnamon, and salt, and stir until everything is coated.
  5. Line a sheet pan with parchment paper or a silpat mat and spread the nut mixture in an even layer. Don't make it too thick of a layer. Depending on the size of your sheet pan, you may need to do this in two or three batches.
  6. Place the sheet pan(s) in the oven for 20-25 minutes, or until the nuts are crispy, stirring occasionally. Watch very closely, as these can burn fast. I only use the top rack of my oven when I make these, because when I used my bottom rack, they burned w/in a few minutes.
  7. When the nuts have turned a golden brown, remove the pans from the oven and let cool. They will get crunchier once they are cooled. Store in an airtight container in the fridge or freezer. They will easily keep for a few months if not longer, but, I seriously doubt they will last that long!
Recipe by The Nourishing Gourmet at