Good Thyme Kitchen

You are here: Home / Archives for cinnamon

cinnamon

Pumpkin Dark Chocolate Balls

by 1 Comment

It’s ball time again!  Our go-to snack for on the go, a quick breakfast or an afternoon pick me up.  It’s October so naturally we had to create a pumpkin ball to celebrate the month.  Pumpkin puree is crazy healthy, it’s loaded with fiber, vitamin A and iron….so eat up!  These pumpkin balls are also packed with rolled oats, toasted pecans and just the right amount of dark chocolate. Making them is a piece of cake too.  Just simply add the oats to your food processor and pulse them a few times, add in the dates and pulse a little more, finish with the remaining ingredients in the food processor and once everything is mixed stir in the dark chocolate chips.  Sound easy enough??

You probably want to double up on the recipe to make sure you have enough to get through the week.  One batch lasted two days at my house, my kids LOVE these pumpkin dark chocolate balls.

Check out some of our other favorite ball recipes:

http://www.goodthymekitchen.com/almond-roca-balls/

http://www.goodthymekitchen.com/coconut-cookie-dough-bites/

 

Pumpkin Dark Chocolate Balls
 
Save Print
Prep time
Total time
 
Author:
Serves: 12-14 balls
Ingredients
  • 1½ C rolled oats
  • ½ C toasted pecans
  • 4 medjool dates, pitted
  • ½ C pure pumpkin puree
  • 1 tsp vanilla
  • 1 Tbsp pure maple syrup
  • 1 tsp pumpkin pie spice
  • ¼ tsp cinnamon
  • pinch or kosher salt
  • 2 Tbsp mini dark chocolate chips
Instructions
  1. In a food processor add oats and pecans and pulse until broken down. Add pitted dates and pulse again 5-6x. Add remaining ingredients except for the chocolate chips. Turn on the food processor and process until incorparted, stopping to scrape down the sides occasionally.
  2. Transfer mixture to a medium bowl. Add chocolate chips and fold in with a spatula. Line a rimmed baking sheet with parchment. Roll mixture into balls and place in the fridge to set for at least 30 minutes. Transfer to an airtight container and store in the fridge for 7-10 days.

Apple Cinnamon Quinoa Breakfast Bowl

by Leave a Comment

Quinoa for breakfast?? What?? Oh yeah, it’s for real and it’s amazing!

I recently went in to get tested for food sensitivities (Kari talking here). I have struggled with migraines for a very long time and have tried everything to get them under control.  I decided to get tested to see if there are any foods that I am sensitive to that might be triggering my migraines.  Turned out that oats were at the top of my list!  Major deal breaker for me considering I eat oats daily.  The doctor wants me to remove oats from my diet for a couple of months and then slowly re-introduce them.  So, not the end of the world, it’s only a temporary oat ban!

It was time to figure out a new breakfast addiction.  That’s when I stumbled upon the quinoa breakfast bowl…boy, I have been missing out!  Courtney has made a quinoa breakfast before but it was a first for me, and I’m in love.

You can treat a quinoa breakfast bowl just like hot oatmeal.  I boiled quinoa with almond milk (instead of water) and fresh chopped apples.  When the quinoa was done I added raisins, sweetened it with pure maple syrup and a pinch of kosher salt to bring out the flavors.  Lastly, I topped it with a dash of nutmeg.  This quinoa breakfast bowl is packed with protein and literally tastes like apple pie in a bowl.  You need to try this for yourself, it might be your new favorite breakfast addiction too!!

 

Apple Cinnamon Quinoa Breakfast Bowl
 
Save Print
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • ½ C quinoa, rinsed
  • 1 C almond milk
  • ½ red apple, diced
  • ¼ tsp cinnamon
  • ¼ tsp kosher salt
  • 3 tsp pure maple syrup
  • 2 Tbsp raisins
  • dash of nutmeg
Instructions
  1. Add quinoa, chopped apples and almond milk to a saucepan and bring to a low boil. Cover and reduce to simmer for 15 minutes.
  2. Remove from heat, add cinnamon, 2 tsp maple syrup, salt and raisins and stir until combined. Transfer to a bowl, drizzle with remaining maple syrup and add a dash of nutmeg if desired. Serve immediately.

No-Bake Granola Bars

by Leave a Comment

These no-bake granola bars are so easy to make and are a family favorite for us.  I promise you, it literally takes minutes to whip these guys up and the family will thank you.  For us, things like oats, nuts, peanut butter and chocolate are always on hand which is where the inspiration for this particular recipe came from.  It all happened on a beautiful, chilly, rainy afternoon which always means time in the kitchen. Especially in Arizona because those kinds of cool weather days are few and far between.  However, experimenting in the kitchen is a favorite past time for both of us here at GTK any day of the week.

We are also firm believers in the “homemade”  method.  That’s not to say that everything has to be homemade, it’s just that when you make things yourself, you get to be in control of what goes into the recipe.  There are no weird or scary additives or preservatives going on in these granola bars.

The no-bake recipe is also the way to go.  Some homemade granola bar recipes require you to cook the mixture but not these guys!  You simply add the first six ingredients into a bowl, heat up the peanut butter to make it really smooth and thin, then pour it over the ingredients in the bowl.  Add the honey and the vanilla and give it a stir.  Once it’s all nicely combined, spread it evenly on a baking sheet lined with wax or parchment paper then top it off with the delicious chocolate chunks and toss it into the fridge to set.  Allow the bars to set for at least two hours then remove from fridge and cut into squares.  You can store the bars in the fridge or freezer.  Be sure to line the layers with parchment or wax paper to prevent them from sticking together.  These are a perfect, on the go homemade snack.


No-Bake Granola Bars
 
Save Print
Prep time
Total time
 
Author:
Serves: 16
Ingredients
  • 2 C gluten free rolled oats
  • ½ C lightly chopped cashews
  • 2 Tbsp ground flaxseed meal
  • 1 Tbsp chia seeds
  • ½ C unsweetened coconut flakes
  • ½ tsp ground cinnamon
  • 1 C peanut butter (we used Skippy Natural)
  • ¼ C raw honey
  • 1 tsp vanilla
  • kosher salt to taste
  • ¼ C dark chocolate chunks
Instructions
  1. In a large bowl mix the first 6 ingredients together. Add peanut butter to a small microwave safe bowl, microwave about 20 seconds until runny. Add peanut butter, honey and vanilla to the oat mixture. Mix together with a spatula, add kosher salt to taste.
  2. Line the base of a 6X12 inch jellyroll pan with wax paper. Press mixture into the pan firmly with your hands until packed down and even. Sprinkle the chocolate chunks over the top, pressing them firmly into the mixture.
  3. Allow to set in the fridge for at least 2 hours. Cut into equal pieces. Store in the freezer in a large tupperware container with wax paper lined between the layers.

Apple Cinnamon Overnight Oats

by Leave a Comment

I really wish that you could taste these apple cinnamon overnight oats right now!!  We have been eating these for breakfast in our house for like 2 weeks straight and were still not sick of them yet.  It’s to the point where the kids are also asking for these as an after school snack.  Winning!!!  I have even been known to tap into the bowl in the fridge when I’m craving something sweet. I just can’t get over how something so easy to make, with so few ingredients, can be this good!  If you have not tried overnight oats, please do yourself a favor and at least try.  I promise they DO NOT taste like cold oatmeal.  I was worried about this the first time I made them.  I was a tiny bit skeptical but was completely and happily surprised!  They are more like a sweet cold (healthy) cereal and now I’m obsessed!

All you need is 5 minutes to assemble this recipe.  Really!  The most difficult part is peeling and dicing up the apple.  Just combine your oats, chia seeds, maple syrup, cinnamon, apples and a pinch of salt and throw them into the fridge!  When you wake up, breakfast is ready to go!  Can you ask for anything more?  I think not!

We have quite a few recipe varieties of the overnight oats on our site too.  Enjoy!!

http://www.goodthymekitchen.com/pumpkin-pie-overnight-oats/

http://www.goodthymekitchen.com/lemon-blueberry-overnight-oats/

White Chocolate Raspberry Overnight Oats


Apple Cinnamon Overnight Oats
 
Save Print
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1½ cup oats
  • 2¼ cup milk (we prefer almond milk)
  • 1 medium apple, peeled, cored and chopped
  • 1 tablespoon chia seeds
  • 1½ tsp cinnamon
  • 1½ tbsp pure maple syrup
  • pinch of salt
Instructions
  1. Mix all ingredients in a bowl until combined, tightly cover and refrigerate for at least 6 hours or overnight.
Add more milk the next day if needed to reach desired consistency.

Pumpkin Pie Overnight Oats with Maple Coconut Cream

by 3 Comments

The pumpkin craze continues and we are all in!  Just in case you are looking for one more way to incorporate the beautiful flavors of fall into your daily routine, we have the answer for you!  These pumpkin pie overnight oats with maple coconut cream are seriously one of our favorite breakfast choices right now.  I mean, how can they not be, right?  The good news about pumpkin is that it’s not just delicious, it’s also loaded with beneficial nutrients.  Pumpkin is good for your heart, it’s high in fiber, potassium and both vitamins C and A.  Sweet!  We’ll take it!

These yummy oats are really easy to prepare.  The best part of overnight oats is the make ahead factor.  Spend 5 minutes the night before and you will wake up to a delicious, sweet, healthy breakfast!  This recipe is really a special treat with the coconut cream topping.  This one would be really fun to make ahead and serve to your houseful of guests who are visiting for the holidays.  You’ll be so popular if they all wake up and have this waiting for them to enjoy!  So, go ahead, add this recipe to your list!  You’ll be so happy you did!

Check out some of our other favorite overnight oat recipes:

http://www.goodthymekitchen.com/lemon-blueberry-overnight-oats/

http://www.goodthymekitchen.com/apple-cinnamon-overnight-oats/

http://www.goodthymekitchen.com/white-chocolate-raspberry-overnight-oats/

 

 

5.0 from 1 reviews
Pumpkin Pie Overnight Oats
 
Save Print
Prep time
Cook time
Total time
 
Author:
Serves: 3 cups
Ingredients
  • 1½ C rolled oats
  • 2 Tbsp chia seeds
  • 2½ C almond milk
  • ½ C pure pumpkin
  • 1 tsp vanilla
  • 3 Tbsp pure maple syrup
  • 1 tsp pumpkin pie spice
  • ¼ C cinnamon
  • kosher salt to taste - approx ½ tsp
  • nutmeg - to garnish on top
**Optional Maple Coconut Cream:
  • 1 can full coconut cream (refrigerated for at least 24 hours)
  • 2 Tbsp pure maple syrup
Instructions
  1. In a medium bowl add all ingredienys. Mix until well incorporated. Store in an airtight container in the fridge for at least 8 hours or overnight.
For the Maple Coconut Cream:
  1. Remove the coconut cream from the fridge, making sure to keep the can upright -do not shake. Remove hardened cream from the can, leaving any liquid behind and place in mixing bowl. Beat until creamy, approx 1-2 minutes. Add maple syrup and beat for another 5 seconds.
  2. Spoon desired amount over a serving of the overnight oats and top with a sprinkle of ground nutmeg.
  3. Store remaining coconut cream in an airtight container in the fridge.

Cinnamon Raisin Balls

by Leave a Comment

If you know anything about us here are GTK, you know that we are pretty obsessed with making things into balls. These delicious cinnamon raisin balls are the latest in our recipe development endeavors and we’re pretty sure you are going to freak out.  They are so so good and really easy to make.  I mean, who wouldn’t love a no-bake oatmeal raisin cookie?  That’s pretty much what these guys taste like.  You can whip these up in about 15 minutes and have them on hand for your snacking needs.  The reason we love making balls so much is because they are the perfect, filling snack.  We both always make a batch of balls before a family road trip or when we are going to be out all day at the kid’s sporting events.  They freeze really well which is perfect for making large batches to have on hand.

For the cinnamon raisin, you literally only need oats, pecans, dates, molasses, raisins, chia seeds and a little coconut oil and cinnamon.

All you have to do is to mix the pecans and oats in the food processor and pulse until they are totally broken down.  Add the dates and mix until they are nicely incorporated.  Then add the rest of the ingredients except for the raisins, and pulse on high for about 1 minute.  Transfer the mixture to a bowl and add the raisins.

Now,  it’s time to get busy.  Use your trusty hands to get in there and start the rolling process.  This is a piece of cake and takes no time at all.  Make sure you roll the balls into equal sizes.  I mean ,I suppose if you don’t care, we don’t care, but we just like them to be equal. Place them onto a cookie sheet as you roll them out then pop them into the fridge for at least 30 minutes to set up.  Then you can transfer them into a air tight container to store in the fridge or freezer.  If you freeze them, they thaw out after just a couple minutes so you can eat them up.

We hope you love these cinnamon raisin balls as much as we do.

 

Cinnamon Raisin Balls
 
Save Print
Prep time
Total time
 
Author:
Serves: 20
Ingredients
  • 1 C pecans
  • 2 C rolled oats
  • 12 medjool dates, pitted
  • 1 Tbsp molasses
  • 1 Tbsp coconut oil
  • 2 tsp cinnamon
  • 1 Tbsp chia seeds
  • ¼ tsp kosher salt
  • ⅓ C raisins
Instructions
  1. Using a food processor add pecans and mix on high until broken down. Add oats and mix until processed and powdery. Add dates and mix for 30 seconds on high. Add all remaining ingredients except for raisins, pulse on high for 1 minute, stopping to scrape down the sides.
  2. Transfer to a large bowl and add the raisins, mixing with your hands to incorporate. Roll into equal size balls, line on a small rimmed sheet pan and place in the fridge to set for 30 minutes. Transfer to a tupperwear container and store in the fridge for up to one week.

Pumpkin Muffins

by Leave a Comment

Give us all the pumpkin muffins!!  This time of year is good for so many things but one of the best parts of fall has got to be the “all things pumpkin” thing going on.  We had a major craving going on so we just had to make these delicious little treats.  The other best part about these pumpkin muffins (besides the out of this world flavor) is the amazing way they make the house smell while they are baking in the oven.  I mean, it’s better than any pumpkin spice candle you’ve ever smelled.  These are a family favorite and we are pretty sure they will soon be your’s too.

Simply start by combining the pumpkin, egg, yogurt, coconut oil and vanilla in a bowl and mix it up until is smooth.  If it’s cold out, light a fire and put on some of your favorite tunes so you can jam out in the kitchen.  Only if that’s your thing….clearly it is in both of our houses and there’s no shame.  I digress.  Back to the muffins.

Once the batter is nice and smooth, you can toss in the rest of the ingredients.  Just hold off on the pecans and the maple syrup.  Those are for later.  The batter is smelling so happy happy not right?  All those fall spices are just so good.

Fill up the muffin cups and top them with the pecans and a sweet drizzle of maple syrup.  I know, it’s awesome.  Don’t question it, just do it!  You’ll be so happy.

Pop them into the oven and bake for 24 to 28 minutes util cooked through.  Take them out and let them cool before you indulge!  Be nice and share!!

 

Pumpkin Muffins
 
Save Print
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • 15 oz can pumpkin
  • 1 egg, beaten
  • ¼ C coconut oil
  • 1 tsp vanilla
  • ¼ C 0% greek yogurt
  • 1 C dark brown sugar, packed
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 1 tsp pumpkin pie spice
  • ¾ tsp cinnamon
  • ¾ tsp ground nutmeg
  • ¾ tap ground ginger
  • 1½ C flour
  • ¼ C pecans, crumbled
  • 1 Tbsp pure maple syrup
Instructions
  1. Preheat oven to 325 degrees.
  2. In a large bowl combine pumpkin, egg, coconut oil, vanilla and yogurt and mix with a spatula until smooth. Add brown sugar and mix until combined.
  3. Add remaining ingredients except for the pecans and maple syrup. Stir with a spatula until completely combined and smooth.
  4. Line a muffin tin with paper liners. Fill each liner equally to the top. Add equal parts of pecans to the top of each muffin. Drizzle the top of each muffin with maple syrup.
  5. Bake for 24-28 minutes until a toothpick come out clean.
  6. Remove from oven and allow to cool.

Nana’s Bran Muffins

by Leave a Comment

Nana’s bran muffins are all the rage around our house.  My Nana’s recipe has been in the family for years and my kids are so happy when I whip up these sweet treats.  There is really nothing better than having fresh, homemade muffins to snack on or eat for breakfast on the go.  This recipe is really easy to make and is also very versatile so you can have some fun with it.  You can switch up the dried fruit ingredients, swap out the cane sugar for coconut sugar, add nuts and also make them gluten free if you want.

Begin by mixing the all bran cereal with boiling water and the dried fruit (unless you are using blueberries, those guys don’t need to soak or they will get too soft).   Set the bran mixture aside and get going on the rest of the ingredients.

In a separate bowl, mix the eggs, buttermilk, oil, almond extract and sugar then add it to the cooled bran mixture.  Sift the dry ingredients together and add it into the bran.  This is where you’d add the blueberries if you are using them instead of dried fruit. Just fold them into the bran mixture gently.  You can either cook them immediately, or keep the batter in the fridge for up to a week and bake them as you go.  We have to cook up the whole batch at once in our house because they don’t really last that long.

Line a muffin tin with paper liners or grease the inside of the muffins tins and fill with the batter.  Bake for 18-20 minutes until cooked through.  We know that you are going to love Nana’s muffins as much as we do!

Check out some of our other favorite muffin recipes here:

http://www.goodthymekitchen.com/lemon-poppyseed-muffins/

http://www.goodthymekitchen.com/carrot-apple-zucchini-muffins/


Nana’s Bran Muffins
 
Save Print
Prep time
Cook time
Total time
 
Author:
Serves: 24
Ingredients
  • 3 C All-Bran cereal - original
  • 1 C boiling water
  • 2 eggs, slightly beaten
  • 2 C buttermilk
  • ½ C canola oil
  • 1 tsp almond extract
  • 1 C raisins (can sub dates, dried apricots or blueberries)
  • 1 C sugar (can sub coconut sugar)
  • 2 tsp baking soda
  • 1½ tsp kosher salt
  • 1½ tsp cinnamon
  • 1 tsp nutmeg
  • 2½ C flour (can sub whole wheat or GF flour)
Instructions
  1. Preheat oven to 400 degrees.
  2. Mix bran with boiling water and dried fruit and set aside (if using blueberries fold in at the end).
  3. Mix eggs, buttermilk, canola oil, almond extract and sugar together and add to the bran when cooled.
  4. Sift dry ingredients and add to the bran mixture, mix well. If using blueberries gently fold into mixture.
  5. Either bake immediately or leave batter in an airtight container in the fridge for up to one week and bake as you go.
  6. Place liners in muffin tins or grease the inside of muffin tins. Fill with batter and bake 18-20 minutes.

Date Shake

by Leave a Comment

Have you ever been lucky enough to have a date shake?  If you have, then you will understand just why we love them so much…if you have not, we are so sorry to hear that and now it’s time to run to the store and buy these super simple ingredients!  You are gonna freak out!  Welcome to the most delicious sweet treat without any refined sugar.  I literally have dates on hand all the time.  They are a staple in our house and we use them in tons of recipes like these salted dark chocolate date caramel cups  (yes, they are amazing and you need to make them too).  Anywho…date shakes are a family favorite for us but we actually hadn’t made them in quite some time.  I was lucky enough to have my amazing friend send me a beautiful box of fresh dates from Rancho Meladuco Date Farm in California.  Let me just say this….OMG!!  They are literally candy!!  So sweet and just pure perfection and that was the real inspiration for the date shakes.  They deserved to be the star of the show!  With these simple ingredients though, you too can make your own date shake!

All you need is banana, cinnamon, dates (of course), some greek yogurt, pure vanilla and almond milk (or milk of your choice).  Who knows, you may even have all of these ingredients in your kitchen already!  Just blend all of the deliciousness together and you are good to go!!  You are gonna be blown away with how good this shake is!

Date Shake
 
Save Print
Prep time
Total time
 
Author:
Serves: 1-2 (makes 2½ C)
Ingredients
  • 1 frozen banana
  • 6 medjool dates, pitted
  • ¼ tsp cinnamon
  • ½ tsp vanilla
  • ½ C 0% greek yogurt
  • 1 C almond milk
  • ½ C crushed ice
*optional - ground vanilla to garnish
Instructions
  1. Blend all ingredients together except for ground vanilla. Transfer to a glass and serve with ground vanilla on top if available.

Cast Iron Maple Sautéed Apples with Vanilla Coconut Cream

by 2 Comments

Cast iron maple sautéed apples with vanilla coconut cream.  Um, yes please!  If the title of this recipe didn’t lure you in, I’m not sure what will?!  This insanely delicious and easy dessert has got to be one of the best little sweet treats ever!!  You don’t even need very many ingredients and it’s made with apples so it’s basically a healthy dessert, right?  Ha!  Really though, you have got to try this.  Most likely you will have the ingredients on hand…I mean, it’s apples, maple syrup, coconut oil and cinnamon.  The vanilla coconut cream is the perfect topper and the fact that it’s dairy free is even better. You could however, use regular whipped cream or even some delicious vanilla bean ice cream would work too.  We just happen to love the coconut cream. Check out how easy this recipe is.

Just peel, core and slice up your apples into about 1/4 inch thick slices.  Don’t cut them too thin or they could become mushy in the cooking process.  Mushy apples are a no no.

Heat up some coconut oil in a cast iron skillet and toss in the apples.  Saute them for about 5 minutes, until they become a nice golden brown color.  Then add in the maple syrup and cinnamon and cook for an additional 5 minutes.  The delicious, aroma that will be happening in your kitchen at this time is beyond words.

This is the coconut cream that we pretty much always have in the fridge.  The instructions on how to whip this stuff up into creamy heaven is included below.  You have gotta try this if you have not before.

This recipe is requested by family and friends all the time!  Test it out for yourself and you will see why.

Cast Iron Maple Sautéed Apples with Vanilla Coconut Cream
 
Save Print
Prep time
Cook time
Total time
 
Author:
Serves: 2-4
Ingredients
  • 1 Tbsp coconut oil
  • 4 tart green apples like Granny Smith
  • 2 Tbsp pure maple syrup
  • ½ tsp cinnamon
  • pinch of salt
For the Vanilla Coconut Cream:
  • 1 - 14 oz can coconut cream (we like Trader Joe's brand)
  • 2 Tbsp maple syrup
  • 1 tsp vanilla
Instructions
For the Coconut Cream:
  1. Chill can of coconut cream in the refrigerator at least 2 hours prior to using or overnight. Removed hardened cream from the can, leaving any liquid behind and place in mixing bowl. Beat until creamy, approx 30 seconds. Add vanilla and maple syrup and continue to beat for about a minute. Set aside in the fridge.
For the Sautéed Apples:
  1. Peel and core apples. Slice into ¼ inch slices.
  2. Heat coconut oil in a cast iron skillet over medium heat. Add apples and sautee about 5 minutes until the apples begin to brown. Add maple syrup and cinnamon, cook for an additional 5 minutes until apples or softened but not mushy. Season with salt.
  3. Transfer to plates and top with vanilla coconut cream.