Good Eating: Caraway Oat Granola Bars + More from Good Eggs
Ready to kickstart your resolutions? We’re partnering with Good Eggs, the real, local, sustainable, friendly, farmer-sourced, middleman-nixed, same-day delivered, simplest way eat well at home, all week long.
We've added a dozen new recipes that showcase their seasonal, absurdly fresh produce. Shop on Good Eggs and get ingredients delivered the same day. (You'll even get $20 off your first order with code PLATEJOY)
Try recipes like:
the pump-you-up breakfast smoothie: blueberries, kiwi and orange, with some coconut and almond butter for healthy fat to fill you up
the ultimate kale salad: sesame tofu, avocado, radish and a mirin dressing adds an Asian twist to this power salad
the perfect weeknight dinner: rosemary roast chicken, with two family-friendly sides, all made by you
Check out their recipe for homemade caraway oat granola bars below! Get the full meal plan and shopping list on PlateJoy.
2 cups Rolled Oats
¼ cup Almond Butter
1 tbsp Creamed Coconut
2 tbsp Caraway Seeds
⅓ cup Maple Syrup
1A cup Medjool Dates, pits removed
1 cup Raw Almonds
Step 1
Preheat the oven to 350 degrees F. Add the oats to a baking sheet and spread them out in an even layer. Toast them in the oven about 10 minutes, until just starting to turn golden brown. While the oats toast, add the caraway seeds to a dry pan and place over high heat, just until they become fragrant (about 2 minutes). Remove from heat immediately to prevent burning.
Step 2
In a blender, combine the almond butter, creamed coconut, maple syrup and dates. Blend until the mixture is smooth and creamy. In a large bowl, combine the oats, almonds, almond butter mixture, caraway seeds and a pinch of salt. Stir with a silicone spatula until it’s well-combined—and be patient! It’s a sticky situation, but you’ll get there with a little perseverance.
Step 3
Line a shallow rimmed baking dish with saran wrap, leaving an overhang on all sides (so you can lift the bars out easily). Carefully pour the oats and co. into the baking dish and spread into an even layer about ½ inch thick. Place the baking sheet in the fridge for at least 15 minutes—overnight works too. When you’re ready, cut the oats into 2” x 4” bars and store in a ziploc bag, separated by parchment or wax paper.
