4 Cups Old Fashioned Rolled Oats

1 1/2 Cups Chopped Pecans and/or Walnuts

1/4 Cup Chia Seeds

1/2 Tsp. Salt

1/2 Tsp. Cinnamon

1/2 Cup Coconut Oil (melted)

1/2 Cup Maple Syrup (any grade, but we prefer very dark!)

1 Tsp. Vanilla

1/2 Cup Unsweetened Dried Coconut Flakes (optional)

2/3 Cup Dried Fruit such as raisins, currants (optional)

Step 1: Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. 

Step 2: Combine  oats, chopped nuts, chia seeds, salt, and cinnamon, in a large mixing bowl. 

Step 3: Pour in melted coconut oil, maple syrup, and vanilla and mix well. Spread evenly on parchment lined pan. 

Step 4: Bake until lightly golden, 21 -24 minutes, stirring once halfway through. 

Step 5: If using coconut flakes add in halfway through baking time. 

Step 6: Remove from oven and let cool completely, add in dried fruit if desired and stir. 

Store in airtight container. Keeps fresh for 2-3 weeks. 



4 Tbs. Maple Syrup (any grade)

1 Cup Cream Cheese, Softened

2 Tbs. Chopped Walnuts

Mix all ingredients in food processor until smooth. Spread on bagels, English muffins, waffles, or crackers!



1-2 Shallots, minced

1/2 Cup Apple Cider Vinegar

1 Cup Maple Syrup (dark or very dark)

1 Tsp. Salt

1/2 Tsp. Black Pepper

2 1/2 Cups Olive Oil or Vegetable Oil

In a large mixing bowl combine shallots, vinegar, syrup, salt, and pepper. Slowly whisk in the olive oil until well blended. 

Refrigerate for up to 6 weeks. 


One large winter squash such as butternut, acorn, or hubbard, peeled and diced

1/2 Stick of Butter

1 Pint Maple Syrup (any grade)

1/4 Tsp. Nutmeg

Salt and Pepper to taste

Step 1: Preheat oven to 300 degrees. Grease a medium casserole dish. 

Step 2: Peel and dice squash. Combine all ingredients in casserole dish. 

Step 3: Bake at 300 degrees for  50-60 minutes or until squash is soft when tested with a fork. 




2 Cups of Nuts such as Walnuts, Pecans, Almonds

1/2 Cup Maple Syrup (any grade)

1 Tsp. Salt

Step 1: Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

Step 2: In a large mixing bowl combine nuts, maple syrup, and salt. Spread onto baking sheet

Step 3: Bake for 13-15 minutes stirring every 5 minutes.  

Step 4: Remove, sprinkle with additional pinch of salt if desired, stir and allow to cool . 

Store in airtight container or bag for up to 4  weeks. 



1 Egg

1 Cup All -Purpose Flour

1/3 Cup Milk

2 Tbsp. Vegetable Oil

1/2 Cup Applesauce

1 Tbsp. Granulated Maple Sugar

3 Tsp. Baking Powder

1/2 Tsp. Salt

Step 1:  In large mixing bowl, beat egg until fluffy. Beat in milk and vegetable oil. Stir in applesauce. 

Step 2: In separate bowl, sift together flour, sugar, baking powder, and salt. Slowly mix dry ingredients into wet ingredients, stir until well mixed. 

Step 3: Spray flat skillet or griddle with cooking spray, heat until drops of water boil instantly on surface. 

Step 4: Pour or spoon pancake batter onto griddle in 5-9" diameter circles. Cook until cakes are puffed up and bubbly, then flip and cook another 2-3 minutes until golden brown. 

Step 5: Serve immediately with plenty of additional maple syrup for topping!

© Updated January 2021  --   North Harford Maple    --    2749 Stephens Road, New Milford, PA 18834   --    570-434-2669   --

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