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Hello there! It’s been a week now since Be Whole. Be You. transitioned into lemons + zest and it has been really great so far! A glitch here and there with a few things but nothing that impacted your reading or navigation so that is a big win in my book!
I thought I would celebrate our first week together with a fun little GIVEAWAY. Everyone loves some free goodies right? Of course they do, and obviously this giveaway will be lemon themed hence the new name!
Last week I shared a little more about the actual name and the significance of lemons. I was at first thinking of doing a month of lemon recipes but then realized no one wants that so no thanks. But for the first two weeks, I thought a few lemon recipes would be quite fitting. Last week I brought you the No Bake Blueberry Lemon Mini Tarts–the first recipe as lemons + zest had to be sensational, these certainly lived up to it.
And this week I will bring you this Coconut Lemon Cashew Granola for another refreshing and lemony treat to munch on with crunchy cashews and toasted coconut. I actually had never added lemon to a granola recipe until I made this and I am sad it took so long. Anthony and I ate this on our yogurt and certainly by the handful until it was gone, and that wasn’t long at all.
Okay, Lorie, stop delaying. All you guys really want to know is about the giveaway right?!! Right.
So here is what you need to know:
To enter this giveaway, you just need to comment on this post with:
- your favorite lemon recipe
- one recipe you would love to see on lemons + zest (anything at all, lemon or not!)
That’s it! Submit your comment by Wednesday, March 14 at 5:00 PM EST.
*USA residents only for this giveaway. This giveaway is not sponsored by any of the companies featured in the gift. The winner will be announced and contacted March 15!
This is just a fun way to say thank you for all of your support!
Ok, now onto the recipe! A while ago, I learned the power of egg whites in granola. I was trying to make some really crunchy granola and not having a ton of luck. I love mine extra crunchy and the more clusters, the better most of the time. The egg white is completely optional in this recipe, but it makes homemade granola the crunchiest so if that’s what you love, do it!
I have always loved granola because it contains my very favorite thing in the world: Oats! My Maple Cinnamon Granola is probably the flavor I make the most. But lately I have been digging the Nut Free Blueberry Muffin Granola. Both are great as toppings on smoothie bowls, yogurt, even ice cream! There are plenty of other options here over on the Oats + Granola page including Banana Bread, Chocolate Pistachio and more!
- 2 2/3 c rolled oats (gluten free if needed)
- 1/3 c quick oats
- 2/3 c coconut flakes
- 1/2 c cashews, roughly chopped
- 1/3 c coconut oil, melted
- 1/3 c pure maple syrup
- 1/4 c brown sugar or coconut sugar
- Juice of 1/2 lemon
- Zest of 1 lemon
- 1 tsp vanilla extract
- 1 egg white (optional)
- 1/4 tsp sea salt
- Preheat oven to 300°F.
- In a medium bowl, combine all ingredients and stir well until evenly coated.
- Spread evenly on a parchment lined baking sheet and bake for 40-45 minutes or until golden brown. If you like yours extra crunchy, do not touch at all while baking.
- Remove and allow to cool, not touching until completely cool for more clusters. Break apart and place in an air tight container.