Maple Oat Syrup

Ingredients:

• 1 cup Bramley's Pure Maple Syrup
• 1/2 cup Ginger Evans Brown Sugar, packed
• 1 cup Kiggins Old-Fashioned Rolled Oats
• 2 cups Water
• 1 tsp. Marcum Vanilla Extract
• 1/2 tsp. Marcum Ground Cinnamon
• 1/8 tsp. Marcum Salt

Directions:

1. Combine maple syrup, brown sugar, rolled oats, water, cinnamon, and salt in a medium saucepan.
2. Bring mixture to a gentle simmer over medium heat, stirring frequently.
3. Reduce heat to low and simmer 12 to 15 minutes, stirring occasionally.
4. Remove saucepan from heat.
5. Stir in vanilla extract.
6. Allow mixture to cool for 20 minutes.
7. Pour syrup through a fine-mesh strainer lined with cheesecloth into a bowl or measuring cup.
8. Press gently on oats to extract additional syrup without forcing solids through the strainer.
9. Transfer strained syrup to an airtight container.
10. Refrigerate until ready to use.

Recipe tips:

• Add 1 to 2 Tbsp. syrup to hot coffee, cold brew, lattes, or iced coffee.
• For a richer oat flavor, allow oats to steep an additional 10 minutes before straining.
• Store refrigerated syrup for up to 2 weeks and shake before each use.