Toasted Oat Syrup: The Trendy Ingredient In Mixology
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When you think of oats, the few things that come to mind are breakfast bowls or healthy baked treats. Hardly does one think of toasted oats syrup – a sweet ingredient that has a smoky, warm and nutty flavour – similar to that of a liquidised version of breakfast cereal. While oat milk has been ruling the roost for alternative dairy, little is talked about the syrup, which came into existence when Laura Unterberg from The Fox Bar & Cocktail Club in Nashville borrowed a coffee shop’s idea of toasted oats syrup in coffee, and used it in a cocktail.

As part of the first experiments, an espresso martini was spiked with the complex flavours of the toasted oats syrup – where the café’s housemade cold brew formed the base of the cocktail. The homemade syrup, that was made by toasting store-bought oats with water, honey, maple syrup, cinnamon and allspice tincture resulted in a deliciously toasty espresso martini that was unlike any other. The process of toasting oats before it is steeped in a sweetener, allows the flavours to deepen and intensify, giving the final product character. The more the syrup rests, it develops a caramel-like flavour, which would shine in drinks that are predominantly bitter, or whisky or bourbon-based drinks, rum cocktails and creamy dessert cocktails. Adding a dash of this syrup to liqueur cocktails can add a refreshing twist to what is usually expected.

Making a batch of your own toasted oats syrup at home involves gathering a few simple ingredients and the patience one needs to facilitate the infusion. Follow the recipe listed below for the best quality results, and add a unique addition to your home bar.


  • 100 grams oats
  • 150 ml of water
  • 30 ml maple syrup
  • 2 cloves
  • 1 stick cinnamon

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  • Toast the oats in a dry skillet or pan, until it starts to release an aroma while turning a light shade of brown.
  • Pour in the water, followed by the maple syrup, cloves and cinnamon; mix well to combine, before bringing to a roaring boil.
  • Continue to simmer for 10 minutes, before cooling slightly and straining the mixture for you to have a fairly clear syrup.
  • Strain the collected syrup a second time, by placing a clean muslin cloth in the strainer, to collect any unwanted bits of oats.
  • Cool the syrup completely before storing in the refrigerator for up to two weeks.
  • Use in an Old Fashioned cocktail recipe by combining the bourbon, syrup and bitters with ice and a twist of orange peel to garnish.