Preheat oven to 325° Fahrenheit.

Spray a 15 x 10” rectangular sheet pan with 1 inch high sides with nonstick cooking spray.

In a food processor, combine oats, wheat germ, whole wheat flour, baking soda, salt, coconut and brown sugar. Pulse until mixture is ground fine.

Add peanut butter, maple syrup, maple extract and juice. Pulse until well blended.

Pour mixture into a large bowl.

Add chia seeds and mix well.

Press mixture evenly into greased pan. Use a solid measuring cup or offset spatula to press crumbs firmly into the pan.

Bake for approximately 20-23 minutes or until crisp and nice and brown.

Allow crisp to cool completely. It will crisp up as it cools.

Using an offset spatula, gently lift crisp out of pan breaking it into large uneven pieces.

Store in an airtight container at room temperature.

Serve for breakfast with milk or crumbled over yogurt or ice cream.