Swimmer’s Maple Granola

Print Swimmer's Maple Granola RecipeOriginal recipe by Mary Pearson, perfected by her daughter Shannon, and dedicated to the swimmer in the family, granddaughter Stella, who enjoys it before those early morning training sessions.


  • Swimmer's Maple Granola4 cups Quick Cooking Oats
  • 1 cup Shredded Coconut
  • ¾ cup Chopped Almonds, Pecans and/or Cashews
  • ½ cup Roasted or Plain Sunflower Seeds
  • ⅓ cup Packed Brown Sugar
  • ¼ cup Long’s Dark Maple Syrup
  • ¼ cup Vegetable Oil
  • 2 Tbsp Honey
  • 2 Tbsp Cinnamon




  1. Preheat the oven 350°F.
  2. In a large bowl mix all DRY ingredients together with a wooden spoon.
  3. In a small bowl mix Long’s Dark Maple Syrup together with vegetable oil and honey, then add to dry ingredients.
  4. Mix together well.
  5. Spread granola evenly on a large baking sheet (you may need to bake 2 batches).
  6. Bake @ 350°F for 25-30mins.  Mix granola up halfway through for even baking.
  7. Remove from oven when granola is golden brown.

Maple Granulated Sugar – Try This

PrintSprinkle on porridge, cereal, French toast, apple crisp, coffee, tea and much more


maple sugarMaple Soft Drink

Mix maple sugar into carbonated water

To avoid making a mess do no pour maple sugar into a container with a narrow neck and do not put the sugar in first – add sugar to water.

Pour carbonated water into a wide top container that can be closed, slowly add the maple sugar, close the container and then mix the water and syrup by gently rotating the container

Add 2 TBSP of Granulated sugar to 1 cup of carbonated water.  You can adjust the amount of sugar to your taste in sweetness.


Maple Granulated sugar is easy to take with you.

Convert maple granulated sugar to maple syrup by adding 7 TBSP of water to one packed cup of maple sugar – good for canoe and backpack camping


Cooking with Maple Granulated Sugar

  • 1 cup of maple sugar can replace 1 cup of cane sugar
  • 3/4 cup of maple sugar can replace 1 loose cup of brown sugar

Maple Snow Taffy

Boil 1 cup of maple syrup to 230°F.

Pour in ribbon fashion over clean packed snow or crushed ice.

Syrup will harden to taffy-like consistency on the snow and may be eaten with a fork or rolled on a popsicle stick.


Maple Syrup Fudge



Yield:  About 25 – 1½” squares
Pans:  1½ quart saucepan and cake pan 8″ x 8″ x 2″


  • 2 cups maple syrup
  • 1 tablespoon light corn syrup
  • ¾ cup thin cream
  • 1 teaspoon vanilla
  • ¾ cup coarsely chopped walnut or butternut meats



  1. Combine the maple syrup, corn syrup, and cream in the saucepan.  Place the saucepan over moderate heat, stir constantly until the mixture begins to boil.
  2. Continue cooking the mixture without stirring to 234°F or until a small amount of syrup forms a soft ball in cold water.
  3. Remove the pan from the heat and let the mixture stand without stirring until it cools to lukewarm (120° to 100°F).  Then beat the mixture until it thickens and begins to lose its gloss.
  4. Add the vanilla and nuts and pour the mixture at once into a buttered pan.
  5. When it is cool, cut into squares.

Steamed Apple Maple Puddings

PrintRecipe from Foodland Ontario


COOKING TIME:  20 – 25 minutes



  • steamed apple maple puddings1/3 cup (75 ml) butter, softened
  • 1/4 cup (50 ml) each packed dark brown sugar and Ontario Maple Syrup
  • 2 eggs
  • 1 tsp (5 ml) maple extract
  • 1 cup (250 ml) grated peeled apples (1 or 2)
  • 1 cup (250 ml) all purpose flour
  • 1 tsp (5 ml) baking powder
  • 1/2 tsp (2 ml) baking soda
  • 1/4 tsp (1 ml) each salt and ground nutmeg


Maple Toffee Sauce:

  • 3/4 cup (175 mL) packed dark brown sugar
  • 4 tsp (20 mL) cornstarch
  • 1 cup (250 mL) Ontario Milk
  • 2 tbsp (25 mL) butter
  • 1 tsp (5 mL) maple extract



  1. Butter six 3/4 cup (175 ml) ramekins:  set aside
  2. In a large bowl, beat together butter, sugar and maple syrup until smooth.  Beat in eggs, one at a time.  Stir in maple extract and apple.
  3. In a separate bowl, combine flour, baking powder, baking soda, salt and nutmeg.  Stir into apple mixture until combined.
  4. Divide batter between ramekins.  Place ramekins in 13″ x 9″ (3 L) baking dish.  Pour hot water halfway up the sides of the ramekins.
  5. Bake in 350°F (180°C) oven for 20 to 25 minutes or until toothpick inserted in centre comes out clean.
  6. Remove to wire rack to cool.

Maple Toffee Sauce:

  1. In 4-cup (1 L) glass measure, whisk sugar with cornstarch; whisk in milk until smooth.
  2. Microwave, uncovered, on High for 2 to 3 minutes or until boiling and thickened, whisking twice during cooking.
  3. Stir in butter until melted, then maple extract. Serve with puddings.

Tip: Pudding can be refrigerated for up to 2 days.

Nutritional information

  • Protein: 6 grams
  • Fat: 16 grams
  • Carbohydrate: 69 grams
  • Fibre: 1 gram
  • Calories: 440

Maple Creamy Fondue

PrintSERVES: 4


  • maple creamy fondue125 ml (4 fl oz) Long’s Maple Syrup
  • 500 ml (1 pt) Single cream
  • 10 ml (2 tsp) corn flour
  • Firm fruits and berries cut into small pieces



  1. Gently heat Long’s Maple Syrup in a pan for 5 minutes.
  2. In a bowl, mix the corn flour with 10 ml (2 tsp) of cream.
  3. Bring the remaining cream to the boil and add the Maple Syrup.
  4. Blend the corn flour into the syrup mixture.
  5. Heat gently, stirring continuously until thickened.
  6. Serve the fondue in a small pan over a spirit lamp.

As a delicious alternative use crème fraîche in place of single cream.

Maple Sabayon


  • 6 egg yolks
  • ½ cup Long’s Maple Syrup
  • 1 can (14 oz/398 ml) peach halves, drained



  1. In top of double boiler, away from heat, beat egg yolks until thick and light coloured.
  2. Gradually beat in maple syrup
  3. Place over hot water and cook, beating constantly until fluffy and thickened, 5 to 7 minutes.
  4. Serve over peach halves.

Makes 6 servings.

Maple Cheesecake


  • ¼ cup butter, melted
  • 2 TBSP Long’s Maple Syrup
  • 1¼ cups graham wafer crumbs
  • maple-cheesecake375 g cream cheese, softened
  • ¾ cup Long’s Maple Syrup
  • 3 eggs
  • 2 TBSP all-purpose flour
  • 1 TBSP Long’s Maple Syrup



  1. Combine melted butter and 2 TBSP (25ml) maple syrup.  Stir in graham crumbs.
  2. Press firmly into bottom of 9″ springform pan.
  3. Bake at 350°F (180°C) for 5 minutes.
  4. Beat cheese until creamy; gradually beat in ¾ cup (175 ml) maple syrup
  5. Blend in eggs and flour.  Pour into pan.
  6. Bake at 350°F (180°C) for about 35 minutes or until set.
  7. Cool, then chill.
  8. Glaze cheesecake with remaining maple syrup.

Makes about 12 servings.

Maple Oatmeal Cookies


  • 1 ½ cups (375 ml) sugar
  • ½ cup (125 ml) shortening
  • 2 eggs
  • maple-oatmeal-cookies⅓ cup (75 ml) pure maple syrup
  • 1 ¾ cups (425 ml) all purpose flour
  • 1 tsp (5 ml) baking soda
  • 1 tsp (5 ml) salt
  • 2 cups (500 ml) quick cooking or regular oats
  • 1 cup (250 ml) raisins
  • ½ cup (125 ml) chopped nuts


  1. Heat oven to 375ºF
  2. Mix sugar, shortening, eggs and maple syrup.
  3. Stir in remaining ingredients, mix well.
  4. Drop dough by rounded teaspoonful, about 2 inches apart onto ungreased cookie sheet.
  5. Bake until light brown, 8 – 10 minutes.
  6. Immediately remove from cookie sheet and cool.


Maple Oat Squares



  • ⅓ cup butter
  • 1 cup Long’s Maple Syrup
  • 2 cups quick-cooking rolled oats
  • ¼ cup wheat germ
  • ¼ cup chopped walnuts
  • 1 egg



  1. In a medium saucepan, bring butter and syrup to a boil over medium heat, stirring constantly.
  2. Continue cooking for 3 minutes.
  3. Remove from heat and add remaining ingredients; mix well
  4. Spread evenly in greased 9″ square pan.
  5. Bake at 375°F (190°C) for 15 to 20 minutes, or until lightly browned.
  6. Cool and cut into squares.

Makes about 2 dozen

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