Try using pure Maine maple syrup in your coffee instead of sugar.

Breakfast blueberry-oatmeal muffins


  • 2½ cups old-fashioned rolled oats

  • 1½ cups low-fat milk

  • 1 large egg, lightly beaten

  • ⅓ cup pure maple syrup

  • 2 tablespoons canola oil

  • 1 teaspoon vanilla extract

  • 1 teaspoon ground cinnamon

  • 1 teaspoon baking powder

  • ¼ teaspoon salt

  • ¾ cup blueberries, fresh or frozen


Ready In: 55 minutes

  1. 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.

  2. Preheat oven to 375°F. Coat a 12-cup nonstick muffin tin with cooking spray.

  3. 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 ¼ cup each). Top each with 1 tablespoon blueberries.

  4. 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.

Source: www.eatingwell.com

Maple-nut granola


  • 5 cups old-fashioned rolled oats

  • 1 cup unsweetened coconut chips, (see Ingredient Note) or flakes

  • ½ cup sliced almonds

  • ½ cup coarsely chopped pecans

  • ½ cup light brown sugar

  • ⅓ cup unsalted pumpkin seeds

  • ⅓ cup unsalted sunflower seeds

  • ½ cup pure maple syrup

  • ½ cup water

  • ¼ cup canola oil

  • ½ cup dried cranberries

  • ½ cup raisins


  • Ready In: 1 h 40 m

  1. Preheat oven to 275°F.

  2. Combine oats, coconut, almonds, pecans, brown sugar, pumpkin seeds and sunflower seeds in a large bowl. Combine syrup, water and oil in a medium bowl or large measuring cup and pour over the oat mixture; stir until well combined. Spread the mixture into a large (12-by-15-inch) roasting pan or large rimmed baking sheet.

  3. Bake for 45 minutes. Remove from the oven, stir, and continue baking until golden brown and beginning to crisp, about 45 minutes more. Stir in cranberries and raisins. Let cool completely before storing.

Source: www.eatingwell.com

Maple apple strudel


2 apples, peeled, halved and cored

1 tablespoon lemon juice

3 tablespoons raisins

2 tablespoons rum

3-1/2 ounces sponge cake

1/4 cup pure maple syrup

2 tablespoons melted butter

Cinnamon, to taste

2 eggroll skins

Egg wash, as necessary

Powdered sugar, to garnish


  1. Preheat the oven to 425˚F.

  2. Thinly slice the apples. Place them in a microwave-safe dish, add lemon juice and microwave until soft.

  3. In a small bowl, combine raisins and rum. Soak until raisins are soft.

  4. Dice sponge cake into 3 centimeter cubes; place in a bowl. Mix in apples, raisins, rum, maple syrup, butter and cinnamon. Let filling stand until sponge cake is moistened.

  5. Spread out one of the egg roll skins. Place half of the filling horizontally in the center. Fold the bottom edge of the skin over the filling then fold the top edge over.  Repeat with remaining eggroll skin and filling.

  6. Place the rolls, folded side up, on a baking sheet. Brush tops with egg wash; bake until golden.

  7. When cool enough to touch, garnish with powdered sugar as desired. Serve warm.

Source: www.purecanadianmaple.com

Blueberry-maple muffins


  • ⅓ cup whole flaxseeds

  • 1 cup whole-wheat flour

  • ¾ cup plus 2 tablespoons all-purpose flour

  • 1½ teaspoons baking powder

  • 1 teaspoon ground cinnamon

  • ½ teaspoon baking soda

  • ¼ teaspoon salt

  • 2 large eggs

  • ½ cup pure maple syrup

  • 1 cup nonfat buttermilk, (see Tip)

  • ¼ cup canola oil

  • 2 teaspoons freshly grated orange zest

  • 1 tablespoon orange juice

  • 1 teaspoon vanilla extract

  • 1½ cups fresh blueberries

  • 1 tablespoon sugar


Ready in: 1 hour

  1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.

  2. Grind flaxseeds in a spice mill (such as a clean coffee grinder) or dry blender. Transfer to a large bowl. Add whole-wheat flour, all-purpose flour, baking powder, cinnamon, baking soda and salt; whisk to blend. Whisk eggs and maple syrup in a medium bowl until smooth. Add buttermilk, oil, orange zest, orange juice and vanilla; whisk until blended.

  3. Make a well in the dry ingredients and stir in the wet ingredients with a rubber spatula just until moistened. Fold in blueberries. Scoop the batter into the prepared muffin cups. Sprinkle the tops with sugar.

  4. Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly.

Source: www.eatingwell.com