Sweet Brook Farm Maple Syrup {giveaway}



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  

Makes: 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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  • Pia

    I love maple syrup as an alternative sweetener. I’d use it in granola, in oatmeal, in homemade maple ice cream… The possibilities are endless. You can even drizzle it over a banana-peanut butter sandwich or add it to fresh ice tea.

  • I would love to win some maple syrup!

  • Mmmmmm…I’m thinking a maple syrup caramel would be delicious. Or maple syrup caramel corn–even better! 

  • Santiagolily

    I make scallops wrapped in bacon with dijon mustard and maple syrup MmmmmMMmmmMMmm

  • Sara

    How about Maple Vanilla Almond “Scones”

    3 cups almond flour
    1 tsp. baking soda
    1/2 tsp. cinnamon
    pinch of salt
    2 eggs
    1 tbsp. apple cider vinegar
    4 tbsp. maple syrup
    1 tsp. vanilla extract

    2 tbsp. softened butter
    1 tbsp. maple syrup

    Preheat oven to 350. Line a baking sheet with parchment paper.
    Mix the dry ingredients in one bowl. In a second bowl mix the wet ingredients. Add dry ingredients and mix until incorporated. Form balls of dough with your hands and place them on the parchment covered baking sheet about an inch apart. You should have 12 balls total (or less if you prefer them larger, in which case, give them more room apart on the baking sheet). Bake for about 20 minutes until the tops are golden. (Note that when baking with almond flour the texture is moist so do not wait for the tops to feel hard or the bottoms will get burnt.)

    In the meantime, mix the butter and maple syrup until smooth.

    Let scones cool slightly then break open, smear with maple butter, and enjoy.

    (Please not that while this recipe is based on one that I have made with success, I just made up this maple version – I have not tested it so please don’t fault me if it’s not quite right!)

  • Megan Pallai

    Mmmm. I would use it to make some yummy maple ice cream!

  • Man, I was going to swoop in and share my new addiction to maple syrup having become gluten-free, sugar-free, dairy-free and then there is a wonderful yummy looking recipe that is almost just that from Sara! 

    I’ve been working lately on a Maple Syrup Peach Crisp, GF SF DF of course, topped with Fresh Coconut Ice Cream.

  • God, I love maple syrup.  I refuse to eat the fake stuff – I’ve had to change my order before in restaurants when I find out they only have Aunt Jemima… is it bad to be a maple syrup snob?

    I’ve been really wanting to try the classic Quebecois maple syrup pie – a smooth, super creamy, super maple-y custard filled pie.  And right now I’m imagining complementing the buttery crust and sweet custard with a little bit of crumbled maple-glazed bacon on top.

  • Maple Syrup Pie! It’s a maple-lover’s dream – it has amazing maple flavor, a crackly caramelized crust and is served with
    crème fraîche instead of whipped cream to contrast with the sweetness. It’s easy to make, too!

    Maple Syrup Pie

    Pie crust
    3 eggs
    1/2 cup (125 mL) packed brown sugar
    1-1/2 cups cups(375 mL) maple syrup
    1/3 cup(75 mL) heavy cream
    1/4 cup (50 mL) all-purpose flour

    In large bowl, whisk eggs with brown sugar until creamy; whisk in
    maple syrup, cream and flour until smooth. Pour into pie shell.

    Bake on foil-lined baking sheet in bottom third of 375°F (190°C) oven
    until pastry is golden and filling is puffed and dry to the touch but
    still trembles, 40 to 45 minutes. Let cool on rack. Top with a dollop of crème fraîche.

  • Iris R.

    It’s rare that I actually have real maple syrup (although I horde it like crazy when I do). What I love to make is bacon with fresh pepper and maple syrup, baked in the oven for a brunch treat. Simple but undeniably addictive.

  • Steve2inLA

    Maple Syrup, Fresh Sage, Browned Butter glaze on a barbecued turkey will rock your world.

    • Lauren

      Hi Steve – We love this turkey + maple recipe!  Would you send me an email with your contact details so we can send you a bottle of syrup?  lauren@eatboutique.com  Thanks!!

      • Steve2inLA


        Yay! Glad you like it, I’ve been making it for years but it’s just outstanding on the barbecue. Simple too, especially if the sage is fresh and the maple syrup good.
        My contact information is as follows:

        Steve Donner
        6209 Ranchito Avenue
        Van Nuys, CA 91401

        Thanks again. Steve
        Subject: [eatboutique] Re: Sweet Brook Farm Maple Syrup {giveaway}

  • I would put it on a baked sweet potato with some butter.

  • Leslieg

    Oh, so many uses for this splendid syrup! In my standard granola recipe, maple balsamic vinaigrette, etc…

  • Gail Davis

    When I was a kid in western PA, we used to make maple candies as a snow day treat.  We began by gathering freshly fallen snow in a bowl while bringing the maple syrup to a low boil.  The key is to not let the syrup crystallize just yet.  Then, when the syrup was nice and hot, we’d pour small amounts – about 1-2 teaspoon portions – into little divots we’d poked into the snow.  Amazing tiny mouthfuls of maple-y perfection!  And it was a great way for my mom to keep us busy when we were snowbound while also teaching us cooking and even some chemistry.

    Twenty-some years later, I keep thinking I’d like to revisit the recipe but step it up a notch.  Still simple and delicious, just more adult.  Like maybe adding a few specks of chili powder (the good strong stuff you can get at Indian groceries) and chopped pecans to the boil.  And then sprinkle the tiniest pinch of sea salt on top of the candies while they’re solidifying in the snow. Peppercorn maple would be nice, too.  And it goes without saying, I think, that you could always go the bacon route.  (It’s never wrong to go the bacon route.)

  • Jennkay

    You’ve inspired me to go make maple paletas. Greek yogurt, maple syrup, fresh berries dropped in and frozen in a Popsicle mold for a frozen summer maple treat. 

  • Lauren

    I would love to make a compound butter to use with the real deal for popovers (with a sprig of rosemary too!).  YUM.  So many things you could do!

  • Stephanie

    I’d either use it in making a vanilla maple berry jam
    or in making some caramels/caramel sauce. 

  • Winnie

    I grew up on maple syrup and my all time favorite way to eat it is with snow. We lived in Montreal which has crazy cold winters and my Mom would grab a bunch of snow from outside, put it in bowls and put maple syrup on it. I thought she was a genius. I later realized that she didn’t make up this idea. She was inspired by going to a sugar shack in Quebec where they put a whole bunch of snow on a long table and drizzle maple syrup over it. I highly recommend trying a sugar shack when in Quebec. It’s by far the best recipe my mom ever had! She was an awful cook btw.

  • domestic diva

    We use fresh maple syrup to make homemade macaroons with fresh coconut.  So amazing.  I’m drooling just thinking about them.  We also use it to toss with roasted Brussels sprouts (just a tiny bit, but it really brings out an amazing flavor).  And, our favorite winter treat: a drizzle of maple syrup on a bowl of fresh snow.  It’s a special winter sundae. 

    I’d LOVE to give this a try.  I can think of 100 ways to use it already.

  • Kgilnb

    I would love it in my bran muffins with currants and poppy seeds and whole grain flour and organic bran.  Maybe a little coconut flakes on top.  

  • Wehaf

    I love maple and pecan cheese cake!