We love Sweet Brook Farm Maple Syrup and we’d love for you to experience your own sticky, sweet bottle. Got an idea for a yummy recipe using this small batch find? Leave us your ideas in the comments and we’ll ship a bottle to whoever has the best sounding recipe – the more vivid detail, the better! -Maggie
Maple syrup. Growing up, I didn’t think much of this sweet, sticky liquid. Sure, like all kids, I liked to dip my pancakes and French toast in a small puddle of it on my plate. But I really started paying attention to what was in my food and where it was coming from when I got a little older (and I’d like to think, a little wiser). This included better understanding my sweet pancake topping.
I started learning that there were different types of syrup (I used to think the only variations were “generic” and “Aunt Jemima”) and that syrup can taste completely different solely based on the season it was produced. From experimenting with different types of syrup, I learned that when using pure maple syrup, a little bit goes a long way and it’s a natural way to enhance homemade meals!
I also started using maple syrup as a sweetener for baking. A recent experiment with Sweet Brook Farm Maple Syrup as the sweetener has resulted in my new favorite breakfast food.
I used Grade A Medium Amber Maple Syrup from Sweet Brook Farm, a family run operation tucked into the Northern Berkshires in Massachusetts, to create these Oatmeal Bars. They are great on their own and even more delicious served warm with fresh berries! The maple syrup completely brings together all the other ingredients, both figuratively and literally.
Peanut Butter Banana Oatmeal Bars
Adapted from Oh She Glows
Yields 9 large squares
- 2 1/2 cups old fashioned oats
- 1/4 cup ground flax
- 1 tsp. cinnamon
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1 1/5 cups vanilla soy milk (or other preferred milk)
- 1/2 cup pure maple syrup
- 2 tbs. peanut butter
- 1/2 large banana, thinly sliced
- 1/4 cup raisins
- 1/3 cup dried cranberries
- Fresh berries, for serving (optional)
1. Preheat oven to 350. Prepare 8-inch square baking dish by spraying with cooking spray or lining with parchment paper.
2. Place 1 cup of the oats in a food processor, setting aside remaining 1 1/2 cups of oats for later use. Blend until a flour forms.
3. In large bowl, mix together blended oats, remaining 1 1/2 cups of oats, flax, cinnamon, baking powder, and salt. In separate bowl, mix together milk, syrup, peanut butter and banana (note: if not using vanilla flavored milk, feel free to add vanilla extract to provide additional sweetener). Pour mixture into dry ingredients and mix together. Fold in raisins and cranberries.
4. Pour evenly into prepared baking dish. Bake for 35-40 minutes, until golden brown and mixture springs back into place with lightly touched. Cool for about 10 minutes. Serve (with fresh berries, if preferred) and enjoy!
The lead photos was styled and taken by Michelle Martin; the second photo was styled and taken by Gina.
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