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Banana Oatmeal Chocolate Chunk Bars with Date Caramel Topping

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These bars are bananas, B A N A N A S!!  (Now that song is in your head, your welcome!)  But really, it’s time to put those over- ripe bananas to use!  And this time it’s not banana bread.  This time you are gonna kick it up a notch and switch it up a bit.  You are going to break out of that comfort zone and try something new.  These banana oatmeal chocolate chunk bars with date caramel topping are deliciously sweet, moist (yep, there’s that word) and made with wholesome ingredients that eliminate the guilt but don’t compromise the flavor!  Too good to be true?  Nope!

There’s a good chance that you have most, if not all  of the ingredients to make these bars sitting in your pantry and fridge right now!  If not, just be sure to add them to your shopping list because you know you will have ripe bananas in your near future. You won’t believe how easy these bars are to make!


Banana Oatmeal Chocolate Chunk Bars with Date Caramel Topping
 
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Serves: 12 bars
Ingredients
  • 2 over-ripe bananas, mashed with fork
  • ¼ C coconut oil
  • ½ C dark brown sugar
  • 1 large egg, beaten
  • 1 tsp vanilla
  • ½ tsp cinnamon
  • ½ tsp kosher salt
  • ½ tsp baking soda
  • 1 C rolled oats
  • ½ C whole wheat flour
  • ¼ C semi sweet chocolate chunks
For the Date Caramel:
  • 8 medjool dates (approx 1 C) pitted
  • 1 Tbsp coconut oil
  • 1 tsp vanilla
  • ¼ tsp kosher salt
  • 2 Tbsp unsweetened almond milk
Instructions
  1. Preheat oven to 350 degrees. Grease a 8X8 pan with coconut oil spray.
  2. In a large bowl combine bananas, coconut oil, brown sugar, egg and vanilla and mix thoroughly. Add salt, baking soda, flour and oats and mix until incorporated. Fold in chocolate chips and bake for 18-22 minutes, slice into bars once cooled.
  3. While the bars are baking, assemble the date caramel sauce. Soak pitted dates in hot water for 5 minutes, drain water. In a blender, cuisinart or using an immersion blender add all ingredients and blend until smooth. Spoon date caramel sauce into a ziploc bag with a tiny hole cut in the corner. Drizzle the date caramel sauce over the bars and serve.

Lemon Blueberry Overnight Oats

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Did you tune in to 3TV Your Life A to Z today to see Courtney whip up these lemon blueberry overnight oats? Overnight oats are the perfect solution to hectic mornings with no time to make breakfast.  Spend 5 minutes the night before and you will have a hearty, filling and super YUM breakfast to chow down on before heading out the door to conquer the day.

Overnight oats are one of our favorite things to make because we can experiment with so many different flavor combinations. Search overnight oats to check out some of our other combos we love, and we are always adding more. Using the oats to milk ratio you can easily create your own flavors, whatever you like…you can’t screw this recipe up!  Simply dump all of the ingredients into a bowl, mix, cover, refrigerate and eat the next morning.  Easy peasy blueberry lemon squeezy!


Lemon Blueberry Overnight Oats
 
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Serves: 4
Ingredients
  • 1½ C rolled oats
  • 2¼ C milk almond milk - or milk of choice
  • 1 Tbsp chia seeds
  • 2 Tbsp fresh lemon juice
  • 1½ tsp lemon zest
  • 1½ Tbsp pure maple syrup
  • ½ C fresh blueberries
Instructions
  1. Mix all ingredients in a bowl until combined. Cover tightly and refrigerate for at least 6 hours or overnight.
Add more milk the next day if needed to reach desired consistency.

White Chocolate Raspberry Overnight Oats

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White chocolate raspberry overnight oats are another favorite. Once again, we did some flavor experimenting with the overnight oats and we found another total winner!!  Boom! The way that the raspberries and the white chocolate chips compliment each other is perfection.  What is better than a quick, beyond easy peasy, delicious, and oh yea, Good For You, breakfast?  Not much actually! Whoever invented overnight oats is brilliant!  They can be jazzed up in just about any way that you choose and have the added benefit of being very filling.  The chia seeds are packed with fiber, protein, and Omega 3 fatty acids and will keep you feeling fuller longer.  Don’t believe us?  Please give these a try and we’d love to hear what you think!


White Chocolate Raspberry Overnight Oats
 
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Serves: 4
Ingredients
  • 1½ C rolled oats
  • 2¼ C vanilla almond milk
  • ½ C fresh raspberries + more for serving
  • 1-2 tsp vanilla yogurt chips or white chocolate chips
  • ½ tsp vanilla
  • 1 Tbsp honey + more for serving if desired
  • 1 Tbsp chia seeds
  • pinch of kosher salt
Instructions
  1. Mix all ingredient together thoroughly. Cover and place in refrigerator for at least 6 hours or overnight.
Add more milk the next day if needed to reach desired consistency

Meusli

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By now you know our obsession with overnight oats. They are an answered prayer to those of us that want breakfast ready and waiting in the morning but don’t want to actually have to make it! Somehow having breakfast at your finger tips almost calling your name in the morning makes your day that much brighter. Meet overnight oats older sister, her name is Meusli. Meusli is a little more complex and sophisticated but don’t let her fool you, she’s easy just like her sister!!

I first had Meusli on one of the most memorable girls trips ever. I went to this super cool wellness resort outside of Tucson, AZ called Miraval. The resort experience is supposed to teach you how to gain greater self-awareness and experience personal growth. I did sucessfully climb way too high up a pole and shimmy across a tight rope, although I almost peed my pants during the process. I don’t know if I really accomplished any of the personal growth stuff. However, I had a blast with my friends and we ate a lot of awesome food! Isn’t that really the point of a girl’s trip anyways?

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The Meusli, along with the merengue cookies which is a must share as well, stuck with me and I have been making it ever since! It’s basically the same base as overnight oats (rolled oats combined with nut milk or dairy milk soaked overnight) but being the sophisticated older sister, Meusli has the added zip of orange juice and chopped apples. The citrus gives it an unexpected zing, in a good way! Just like Meusli’s little sister, Overnight Oats, you can’t help but fall in love with both of them…they really are great girls!

mesuli

Stephanie Heymann Photography

Meusli
 
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Serves: 6
Ingredients
  • 1¼ C rolled oats
  • ⅔ C unsweetened cashew milk - or milk of choice
  • ⅔ C 0% greek yogurt
  • 1 tsp vanilla
  • ½ tsp ground cinnamon
  • ⅔ C orange juice
  • 3 Tbsp pure maple syrup
  • 1 apple peeled and chopped into ¼ inch pieces
  • ¼ C unsweetened coconut flakes
  • ½ C raisins
Good Thyme Tip ? - Also great to add sliced almonds, chia seeds, oranges...be creative!
Instructions
  1. Mix all ingredients thoroughly in a bowl. Cover and chill in refrigerator overnight or for 6 hours before serving.

Oatmeal Cookies with Chocolate, Raisins and Coconut

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I think since we added raisins, coconut oil and Greek yogurt to these cookies then they should be deemed as healthy, right? I know it’s a little bit of a stretch but hey, sometimes a girl just needs have a cookie, or 4….I mean I’ve never done that, I’ve just heard of people that have done that.

In the grand scheme of cookies these are A LOT healthier than most and they are D to the Lish. You can see that I had a little cookie monster on this particular baking day, which made it even more fun. It’s always better to taste test cookies with a friend so if someone asks where all of the cookies went you have someone else to blame!

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These cookies are every bit as good as they look. Gooey chocolate chunks with flaked coconut and sweet raisins. So good you might just have 4!

oatmealcookiesloane

oatmealcookies

Oatmeal Cookies with Chocolate, Raisins and Coconut
 
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Serves: 24
Ingredients
  • 1¼ C rolled oats
  • 2½ C unbleached all-purpose flour
  • 1 tsp baking soda
  • ½ tsp kosher salt
  • 1 tsp cinnamon
  • ¾ C melted coconut oil
  • ¾ C dark brown sugar
  • 1 large egg
  • 2 tsp vanilla
  • 1 Tbsp Fage 0% greek yogurt
  • ½ C shredded coconut (either sweetened or unsweetened)
  • ½ C semi-sweet chocolate chunks
  • ½ C raisins
Instructions
  1. Preheat oven to 350 degrees. In a medium bowl mix dry ingredients together (except brown sugar) and set aside.
  2. In a large bowl with an electric mixer, beat coconut oil and brown sugar. Add in egg, vanilla and Fage and continue to beat until smooth. Slowly add in dry ingredients until well incorporated. Add in coconut, chocolate chips and raisins until mixed together.
  3. Using a cookie scooper, drop cookie dough onto a un-greased cookie sheet. Bake 9-11 minutes. Remove from oven, let cool for 2 minutes before transferring to a wire rack.

Coconut Raisin Chia Overnight Oats

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Is there anything better than waking up to breakfast that’s already made? Like literally, you have to do NOTHING aside from getting out a bowl and a spoon and pouring it in. This is the answer for so many of us that just don’t want to deal with breakfast or most other things in the morning. Let’s face it, a lot of us fall into this category! I have 2 words for you. OVERNIGHT OATS. They will take you all of 5 minutes to make the night before and poof, there they are…ready and waiting for you the second you wake up. It’s kinda like magic if you really think about it!

So, overnight oats are incredibly versatile, you can change it up with each batch. This particular recipe is a GTK favorite. If you haven’t tried Coconut Manna yet by Nutiva it’s a must buy. We use this little bit of heaven in our oats, protein balls, smoothies, spread on toast, or like many other things…right off the spoon! Coconut Manna is simply organic whole coconut puree, that’s it, nothing else. The rich coconut flavor makes these coconut raisin chia overnight oats off the hook good!

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Coconut Raisin Chia Overnight Oats
 
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Serves: 6
Ingredients
  • 1½ C oats
  • ¼ C Chia seeds
  • ⅓ C raisins
  • 2½ C unsweetend cashew milk or other nut milk of choice
  • ¼ C coconut manna (can purchase at Sprouts, Whole Foods or Amazon)
  • 2 Tbsp unsweetened coconut flakes
  • 2 Tbsp pure maple syrup
  • 1 tsp vanilla
  • ½ tsp ground cinnamon
Instructions
  1. Mix all ingredient together thoroughly. Cover and place in refrigerator for at least 6 hours or overnight.
Add more milk the next day if needed to reach desired consistency.

Homemade Granola

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I was at the grocery store the other day, actually I’m pretty much there every day, but anyways…I was looking at the price of granola and I was shocked! The boxed granola is on average $5 per box. That really adds up if you go through granola like we do at our house. Homemade granola is so easy to make, your house will smell super awesome, you can add in your favorite ingredients and you will save money! Without question it tastes so much better. Give it a try, it’s doubtful that you will ever buy the boxed stuff again!

This batch of homemade granola is filled with rolled oats, cashews, hemp hearts, unsweetened coconut flakes, dried fruit and other goodies. It stores well in an airtight container for up to 2 weeks and also makes a great hostess gift.

homemadegranola

Homemade Granola
 
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Serves: Approx 4 Cups
Ingredients
  • 3 C rolled oats - not quick cook
  • ½ tsp ground cinnamon
  • ½ tsp kosher salt
  • ½ C unsalted cashews, roughly chopped
  • ¼ C macadamia nuts, roughly chopped
  • 3 Tbsp hemp hearts
  • ¼ C unsweetened coconut flakes
  • ¼ C + 1 Tbsp honey or maple syrup
  • ¼ C coconut oil (microwave for 10 seconds if needed so its in liquid form)
  • 1 tsp vanilla
  • ¼ C + 1 Tbsp dark brown sugar
  • 1 C favorite dried fruit - we mixed dried cherries, golden raisins and regular brown raisins
Instructions
  1. Preheat oven to 300 degrees. In a large bowl combine oats, cinnamon, salt, nuts, hemp hearts and coconut flakes. In a seperate bowl combine honey, coconut oil, vanilla and brown sugar.
  2. Combine both mixtures thoroughly and pour evenly onto 2 sheet pans. Cook for 15 minutes on the center rack, stir after 15 minutes and return to oven for an additonal 10-15 minutes. Remove from oven and let cool. Combine dried fruit and store in airtight container for up to 2 weeks.
Good Thyme Tip - get creative with this recipe using your favorite combination of nuts and dried fruit. You can't go wrong!!

Lemon Meringue Pie Balls + Peanut Butter Cup Balls

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What is the #1 go to snack that we pretty much always have on hand at all times at our house you ask?? That would be BALLS! Balls you ask? Yes balls…get your mind out of the gutter; I’m talking energy balls! Growing up my best friend’s mom would make us these amazing peanut butter balls made out of peanut butter, corn flakes, powdered milk and honey and oh were they ever good!! Courtney and I have changed it up a bit over the last couple of years into a healthier and just as addicting version. The great thing about this ultra nutritious snack is that your kids can get in on the action. In our house whenever we are down to our last few, my oldest daughter will often times throw together a new batch. Not only are they quick and easy to make, they are a great on the go snack before sports or other activities.

Since balls are the snack of all snacks, we have come up with different flavor combinations. Lemon merengue pie balls are pretty darn amazing as well. It’s you’re lucky day today because we have posted not just one but two recipes for balls. Because two balls are always better than one, right?!

 

 

Lemon Meringue Pie Balls
 
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Serves: Makes 12 balls
Ingredients
  • 1 C rolled oats
  • 6 medjooli dates, pitted (if dry soak in hot water for 10 minutes)
  • juice of ½ large lemon
  • zest of 1 lemon
  • 1 Tbsp coconut oil
  • 1 Tbsp pure maple syrup
  • kosher salt to taste
Instructions
  1. In a food processor add oats and pulse until broken down, but not a fine powder. Add dates and continue to pulse until dates are broken down. Add lemon juice, zest, coconut oil and maple syrup and pulse until all ingredients are incorporated. Add kosher salt to taste.
  2. Roll into balls and place on cookie sheet, refrigerate for at least 30 minutes. Transfer to an airtight storage container and store in the refrigerator or freezer (our preference).

 

 


Peanut Butter Cup Balls
 
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Serves: Makes 12 balls
Ingredients
  • 1 C rolled oats
  • ½ C peanut butter (we use natural pb)
  • ¼ C honey
  • 1 tsp vanilla
  • 2 Tbsp cacao nibs
  • kosher salt to taste
Instructions
  1. In a medium sized bowl add oats, peanut butter and honey. Add in vanilla and cacao nibs. If using unsalted peanut butter add salt to taste.
  2. Roll into balls and place on cookie sheet, refrigerate for at least 30 minutes. Transfer to an airtight storage container and store in the refrigerator.
Good Thyme Tip - May have to adjust by adding more oats or more peanut butter (or honey if you like it sweeter) depending on type of peanut butter you are using, some brands are thinner than others.