Maple Syrup. Growing up, I didn’t think much of this sweet, sticky liquid. Sure, I liked to dip my pancakes and french toast in a small puddle of it on my plate, but to be honest, to star of the show was always the homemade big breakfasts my parents loved to make.
Then I got a little older (and I’d like to think, a little wiser) and started to learn more about what was in my food and where it was coming from. I started learning that there were different types of syrup (I used to only think the options were “generic” and “Aunt Jemima”) and that syrup can taste completely different solely based on the season it was produced in! From experimenting with different types of syrup, I learned that a when using pure maple syrup, a little bit goes a lot way and it can actually serve to enhance those homemade meals!
The other way I started to appreciate syrup more was using it as a sweetener in baking; I recently set-out to try a new recipe using it for just this purpose. All I can say is I have a new favorite breakfast food!
I have really enjoyed having this homemade, hearty breakfast ready to go in the morning! I’ve been popping one or two squares in the oven while I get ready for work and by the time I sit down for breakfast, they’ve been warm and ready to eat. I typically look forward to eating breakfast daily, but this has added a whole new level of excitement!
I used the Grade A Medium Amber Maple Syrup from Sweet Brook Farm to create these Oatmeal Bars. These are great on their own and even more delicious served warm with fresh berries and/or a touch of milk (I used vanilla soy milk and loved the added sweetness and texture it provided)! The maple syrup completely brings together all the other ingredients, both figuratively and literally.
Peanut Butter Banana Oatmeal Bars
Adapted from Oh She Glows
Keywords: bake brunch breakfast vegetarian vegan oats cranberries banana raisins
Ingredients (9 large bars)
- 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)
- Milk, 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 and/or milk, if preferred) and enjoy!
You can also see this post where I was featured as a contributor for Eat Boutique.
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~Are you particular about what type of maple syrup you use?