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January 17, 2017 / Nicole Villeneuve

Good Eating: Caraway Oat Granola Bars + More from Good Eggs

Caraway oat bars Good Eggs

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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)

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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.

Nicole Villeneuve
Director of Content @ PlateJoy

Nicole Villeneuve is the Director of Content Strategy at PlateJoy and a certified Diabetes Prevention Lifestyle Coach. A graduate of Yale University, she previously worked in book publishing, with a focus on cookbooks and health, and ran the food blog Paper and Salt. Her writing has been featured in Bon Appetit, Food & Wine, The New York Times Magazine, The Paris Review, and The Daily Beast. Nicole lives in San Francisco and loves cooking, reading, exploring new restaurants, and running by the ocean. You can (very occasionally) find her on Twitter.

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