Today being a cold one, I loaded up the stove with wood and cooked myself a big pot of oatmeal, and when it was done I poured malt syrup all over it and dug in. Delicious!
I started out when young putting brown sugar on my oatmeal. That trick, which more people ought to know, lifts oatmeal into the realm of excellence. Later, when I learned that brown sugar is just a premixed blend of granulated sugar and molasses, I just began buying molasses. And putting that on my oatmeal. I also make my oatmeal with milk instead of water.
I have also tried maple syrup on the oatmeal, and that's pretty good. But today the malt syrup went on there. I pronounce it a success. It rivals my favorite, the molasses. Call it a tie.
This is part of a slowly evolving series I'm doing about cooking with malt. You can use the handy-dandy search box to find all my articles about "malt."