(Coombs, you've completely spoiled my family regarding maple syrup. They've enjoyed the real thing. There's no going back.)
I managed to reserve enough of this maple syrup to add to an oatmeal bread that's great for toasting and has a hint of sweetness--but doesn't go overboard.
For the recipe and nutrition information, please see my new blog, Cook and Count.
The fine print: recipe and opinions are all mine. I was given no compensation by Coombs Family Farms or any other entity for this post.