Join the Love & Lemons Cooking Club Challenge this month! It’s easy to enter, and one lucky winner will receive a prize. Find all the details below.
Our Cooking Club is a fun way to celebrate the Love & Lemons community of readers. The concept is super simple—each month, I choose a recipe. You make it, and you email me a photo. At the end of the month, I randomly select one winner to receive a prize.
I love the sense of community that comes from so many people cooking one recipe each month. We’re kicking off our September challenge today with our baked oatmeal recipe, and I hope you’ll join in the fun. Here’s how it works:
Join the Love & Lemons Cooking Club
- Each month, I choose one seasonal recipe. Sign up for our email list so you’ll know as soon as I share each month’s recipe.
- Make that recipe during the month.
- Send a picture of it to LoveAndLemonsCookingClub@gmail.com by the end of the month. This time, the deadline is September 30!
- For a bonus entry, leave a comment (include your first and last name) on the challenge recipe’s blog post after you submit your photo.
- For another bonus entry, post your photo on Instagram, tagging @loveandlemons and #loveandlemonscookingclub.
The Prize: A $200 Whole Foods Gift Card!
At the end of the month, I’ll randomly select a winner and post all of the photos. This time, we’re giving away a $200 Whole Foods Gift Card.
This month’s recipe is my baked oatmeal, which is hands down my favorite way to eat oats for breakfast! I think you’re going to love it too. Here’s why:
- It’s great for meal prep. Bake it off on the weekend, and store it in the fridge for quick breakfasts all week.
- It’s full of healthy ingredients. We’re talking whole rolled oats, almond butter, pecans, blueberries, banana, and more.
- It’s vegan and gluten-free. No modifications needed!
- And it’s SO delicious. It’s lightly sweet, warmly spiced, and packed with bursty, juicy berries. And unlike the average bowl of oatmeal, it has a wonderful mix of textures. The top gets nice and crisp in the oven, while the middle stays soft and creamy.
This recipe is also a perfect way to put your end-of-season blueberries to use (in a pinch, frozen blueberries work too!). Enjoy!
Enter the September Challenge
Want to enter? Here’s what you need to do:
- Make my baked oatmeal recipe sometime in September.
- Send a picture of it to LoveAndLemonsCookingClub@gmail.com by September 30.
- For a bonus entry, leave a comment on the baked oatmeal blog post after you submit your photo. (One photo entry and one bonus entry per person – please leave your first and last name on your comment so I can match it to your photo submission.)
- For another bonus entry, post your photo on Instagram, tagging @loveandlemons and #loveandlemonscookingclub.
- Sign up for our email list to find out about next month’s recipe!
I’ll randomly select a winner and share all your photos in early October.
Last Month’s Recipe
Last month, we all made this elote recipe to celebrate summer sweet corn. It was a HUGE hit!
- Erin said, “Wow, this was so good and incredibly simple.”
- Glenys shared that her family wouldn’t stop saying how delicious it was.
- And Carrie commented, “This is BY FAR my favorite way to eat summer corn!!!”
Carrie, I couldn’t agree more! I’m so glad everyone loved the recipe. Here are all your photos:
And congrats to Inessa, our winner:
To Recap
Enter the September Cooking Club Challenge by…
- Making my baked oatmeal recipe sometime in September.
- Sending a picture of it to LoveAndLemonsCookingClub@gmail.com by September 30.
- Leaving a comment on the baked oatmeal blog post for a bonus entry after you submit your photo. (One photo entry and one bonus entry per person – please leave your first and last name on your comment so I can match it to your photo submission.)
- For another bonus entry, post your photo on Instagram, tagging @loveandlemons and #loveandlemonscookingclub.
Happy cooking!
