Something tells us that we’re not the only ones spending a lot more time in the kitchen these days. And while banana bread will always be an all-time favorite we thought our readers could use some new spring recipe inspiration to help sweeten things up. From breakfast staples to sweet treats and even a few health inspired recipes, here are some great ways to use our Bourbon Barrel-Aged Pure Maple Syrup from morning to night.
What have you been cooking? We’d love to hear from all of you and share any recipes you might be working on using our Bourbon Barrel-Aged Pure Maple Syrup. Be sure to post on social @PappyandCo and tag the recipe with #CookingWithPappy or email us directly at firstname.lastname@example.org and we will be sure to share with our followers. Happy cooking!
5 Ingredient Oatmeal Bars:
This is a great way to use up overripe bananas either fresh or from the freezer, and is easy to make on a whim from pantry staples and keep in the fridge for easy breakfasts or snacks, which are in constant demand at our house right now. It just so happens to be dairy and gluten-free, but still filled with protein and flavor no matter which way you bake it.
- 6-7 ripe bananas, mashed
- 4 cups rolled oats
- 1 cup peanut butter (any nut butter will work)
- 1/4 cup Pappy & Company Bourbon Barrel-Aged Pure Maple Syrup
- 1/2 cup semi-sweet chocolate chips (optional)
- 1/2 tsp salt only if nut butter is unsalted
- Preheat oven to 350.
- Mash banana, mix all ingredients together.
- Bake in greased 8x12 pan for 20-30 minutes (depending on the size pan you use) until lightly browned. Cool before slicing.
Easy to Make Healthy Granola: adapted from this recipe
This granola is a great pantry staple to have on hand not only for breakfast but to snack throughout the day. The only problem is we just cannot seem to keep enough of it on hand. You can mix up what kind of nuts and seeds you use. The added coconut flakes add a nice texture and flavor profile to balance out the fruits and grains.
- 4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)
- 1 ½ cup raw nuts: we used a half cup each of sliced almonds, walnut pieces and pecans
- ¼ cup chia seeds
- ¼ cup raw pumpkin seeds
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon of pumpkin spice or nutmeg
- ½ cup melted coconut oil
- ½ cup Pappy & Company Bourbon Barrel-Aged Pure Maple Syrup
- 1 teaspoon vanilla extract
- 1 cup dried fruit: we used a half cup of unsweetened dried cranberries and a half cup of raisins
- 1 cup unsweetened coconut flakes
- Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
- In a large mixing bowl, combine the oats, nuts and seeds, salt and cinnamon. Stir to blend.
- Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
- Bake until lightly golden, about 20, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). Add coconut flakes and bake for 3-5 minutes longer until coconut looks toasted but not burned! The granola will further crisp up as it cools.
- Let the granola cool completely, undisturbed (at least 45 minutes). Top with the dried fruit. Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don’t want extra-clumpy granola.
- Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. The dried fruit can freeze solid, so let it warm to room temperature for 5 to 10 minutes before serving.
Sweet & Savory Avocado Toast: adapted from this recipe
Who doesn’t love avocado toast? And we have been having a lot of it lately! This is why we love this creative twist which adds a bit of sweet and savory to the classic avo toast with some hearty bananas and just the right amount of sweetness added from the maple syrup.
- Two thick slices of fresh sourdough
- 1 ripe, medium avocado, halved, pitted, peeled, and coarsely mashed
- 1 medium banana, sliced
- 1 teaspoon finely grated lime zest
- 2 tablespoons fresh lime juice
- Crushed red pepper flakes
- 2 tablespoons of Pappy & Company Bourbon Barrel-Aged Pure Maple Syrup
- Toast the sourdough on one side until golden.
- Mash the avocado onto the toasted sides of the bread. Arrange the banana slices on top. Sprinkle with the lime zest, drizzle with the lime juice, and finish with a pinch or two of the pepper flakes. Drizzle with the maple syrup and serve.
Maple Roasted Radishes with Dill Feta: adapted from this recipe
We’ll be the first to admit that radishes aren’t exactly the most exciting thing in our fridge. But when we stumbled across this recipe, we had second thoughts about this underrated veggie. With its bright pink hues, that scream spring, topped on fresh whipped feta and pops of green, it really is spring on a plate and one that makes us welcome a break from sweets and treats.
- 1 bunch radishes with greens
- 2 TBSP extra virgin olive oil
- 1 TBSP Pappy Van Winkle Bourbon Barrel-Aged Pure Maple Syrup
- 8 ounces soft feta
- ½ cup finely chopped fresh dill
- 1 tsp nigella seeds
- Preheat oven to 425 degrees
- On a baking sheet, toss radishes with oil and maple syrup, season with salt and pepper.
- Roast until the radishes are just tender and greens are crisp. About 15 minutes.
- Meanwhile, in a food processor, blend the feta and 2 TBSP of water until smooth and spreadable. Add up to 2 TBSP more water if needed. Add dill; pulse to combine. Season with pepper.
- Spread whipped feta on the bottom of a platter, and arrange roasted radishes over the feta spread.
- Top with dill sprigs and seeds.