In a pinch for some syrup, or trying to avoid high fructose corn syrup? Try this recipe!

¾ cup          packed brown sugar
¼ cup          white sugar
¾ cup          water
½ cup          light corn syrup
½ tsp           maple extract flavoring (optional)
½ tsp           vanilla extract (optional)

1. Add sugar, water, corn syrup to a medium saucepan. Bring to boil over medium heat, stirring occasionally.
2. Once syrup boils, set a timer for 7-9 minutes and let it cook on medium (not a hard boil, not a simmer). You may want to loosely cover it with a pot lid or splatter screen so that it doesn’t make a mess on the stove.
3. It will be a little runny while warm – for thicker syrup boil 10 minutes. To test, cool on the back of a metal spoon.
4. Remove from heat, add the extracts, and let cool. Store in a clean mason jar several months.
   

* Makes about 2 cups of syrup at a cost of ~$1.50. That price is hard to beat!

A healthy snack or yogurt topping that is much cheaper to make at home!

3 cups          rolled/old fashioned oats (not instant)
3 TBSP        packed light brown sugar
1/2 tsp         ground cinnamon
1/4 tsp         kosher salt (or half as much normal table salt)
1/3 cup        honey or maple syrup
1/4 cup        vegetable oil
1 tsp            vanilla extract

Optional:
½ cup small diced dried fruit
½ cup coarsely chopped nuts

1. Heat the oven to 300°F and arrange a rack in the middle.
2. Place the oats, brown sugar, cinnamon, and salt in a large bowl and stir to combine; set aside.
3. Place the honey, oil, and vanilla in a small bowl and stir to combine. Pour over the oat mixture and mix until the oats are thoroughly coated.
4. Spread the mixture in a thin, even layer on a rimmed baking sheet. Bake for 15 minutes, then stir and continue baking until the granola is very light golden brown, about 5 to 15 minutes more.
5. Place the baking sheet on a wire rack and cool the granola to room temperature, stirring occasionally, about 20 minutes. (Note: It will harden as it cools.)
6. Add the fruit and nuts or seeds to the baking sheet and toss to combine. Store the granola in an airtight container for up to 2 weeks