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Chi Granola 1
December 21, 2015
Rainbow Granola by Barbara Cox

Barbara Cox, the amazing cook who created over 70 healthy delicious recipes to fight cancer.

In her cookbook ‘Rainbow diet’ she describes how some nutrients can maintain the health of different body systems such as the heart, blood vessels, muscles , bone and more… To finish the year healthy Barbara gave us an excellent recipe to make our breakfast full of goodness with her ‘Rainbow Granola’. See below the yummy recipe and her clever ideas!

Rainbow Granola with Chi Coconut Oil

It’s easy to overlook this important meal when the pressure is on to get the turkey in the oven. But we all need breakfast for a good start to the day, so before you and your family delve into your presents, remember to tuck into a good breakfast too.

Try making your regular breakfast cereal more special than usual with one or more of the following ideas:

  • serving it with pieces of fresh apple and pear
  • you could throw in a few nuts, or dried festive fruits such as figs and dates
  • Or why not add a handful of brightly coloured berries to your breakfast, such as raspberries, blackberries, blueberries or strawberries? You can usually buy berries frozen, even when they’re out of season.
  • Frozen fruit and veg, as well as fresh, tinned and dried, all count towards the 5-a-day fruit and veg target.

If you’re a granola person, why not jazz up your daily serving with:

  • several slices of fresh tangerine and banana
  • a few grapes
  • a handful of seeds or nuts

Here’s a festive granola recipe using Chi coconut oil.

Chi granola 4

Ingredients

150g oats

20g Chi coconut oil

60ml maple syrup or Manuka honey

50g pumpkin seeds

50g sunflower seeds

30g flaxseeds

100g Brazil nuts

50g dried gogi berries

70g dried cranberries

1 vanilla pod – de-seeded

Directions

Preheat oven to 180°C

Mix all ingredients together and toss until fully coated with coconut oil and Sweet Freedom

Spread mixture on a baking tray with grease-proof paper lining.

Bake for 10-12 minutes

Break apart after baking into bite-size chunks.

Store in an airtight container for 2-3 weeks

 

If you want to make more recipes from Barbara Cox, check out her cookbook here.

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