Who loves maple syrup? We do! Vermonters have been harvesting maple for hundreds of year. Syrup is made by boiling sap into a concentrated form. You can use it to top pancakes or waffles, mix into a salad dressing, or create a simple glaze for roasted vegetables.
Recently, maple syrup was named a “superfood.” Tests on the syrup found that it contains compounds which could help manage Type 2 diabetes, as well as acting as anti-cancer and anti-inflammatory agents.
Researchers also found that many of the antioxidant compounds, which prevent the oxidation and aging of the body’s cells, aren’t found in other natural sweeteners. So, the next time you make a cup of joe, add some maple syrup to sweeten it.
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Breakfast Blueberry-Oatmeal Cakes
- 2 1/2cupscups old-fashioned rolled oats
- 1 1/2cupslow-fat milk
- 1large egg, lightly beaten
- 1/3cuppure maple syrup
- 2Tbspcanola oil
- 1tspvanilla extract
- 1tspground cinnamon
- 1tspbaking powder
- 3/4cupblueberries, fresh or frozen
- Combine oats and milk in a large bowl. Cover and let soak in the refrigerator until much of the liquid is absorbed, at least 8 hours and up to 12 hours.
- Preheat oven to 375°F. Coat a 12-cup nonstick muffin tin with cooking spray.
- Stir egg, maple syrup, oil, vanilla, cinnamon, baking powder and salt into the soaked oats until well combined. Divide the mixture among the muffin cups (about 1/4 cup each). Top each with 1 tablespoon blueberries.
- Bake the oatmeal cakes until they spring back when touched, 25 to 30 minutes. Let cool in the pan for a 10 minutes. Loosen and remove with a paring knife. Serve warm