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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!

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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!

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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.

Coconut Whipped Cream

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When we discovered that a healthier/non-diary whipped cream option existed we were all over it like a fly on you know what!! Kinda gross analogy since we’re talking about food here but you get the jest of it, we were pretty excited! Once we whipped up our first batch we knew we were forever hooked. Who knew that coconut cream could turn into the most decadent flavorful whipped cream? Even better, the consistency changes once it’s refrigerated for a few hours and it becomes somewhat dense, turning it more into a frosting. So what are you in the mood for…whipped cream or frosting? Take your pick! We are talking about the full fat coconut cream, we like the Trader Joe’s brand (pictured) but there are other brands out there that work just as well. Here are a few tricks to making successful coconut whipped cream:

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1. Do not under any circumstances shake the jar! We like to grab the can from the back of the shelf at the store because it probably hasn’t been picked up and jostled around as much…at least that’s our theory and we’re sticking with it!

2. Store the jar of coconut cream in the refrigerator – this way you are all set to go when the moment arises and you need whipped cream STAT!

3. Enjoy every bite and slather it on anything and everything.

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Coconut Whipped Cream
 
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Serves: Approx 1 Cup
Ingredients
  • 1 - 14 oz can coconut cream (we like Trader Joe's brand)
  • ¼ C powdered sugar (may adjust depending on sweetness preference)
  • ½ tsp vanilla
Instructions
  1. Chill can of coconut cream in the refrigerator overnight. At least 15 minutes before making the cream, chill beaters and bowl in the freezer (not mandatory but helps keep the cream chilled when making). Remove the coconut cream from the fridge, making sure to keep the can upright -do not shake. Removed hardened cream from the can, leaving any liquid behind and place in mixing bowl. Beat until creamy, approx 30 seconds. Add vanilla and powdered sugar and continue to beat for about a minute. Serve immediately or refrigerate. If refrigerating, the coconut cream will harden slightly. Store in airtight container in refrigerator for up to 10 days.