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Yields28 Servings

 200 g Honey
 300 g Warm Water
 2 ½ tsp Biohawk Relief Powder
 750 g Rolled Oats
 100 g Pistachio Nuts
 100 g Macadamia Nuts
 100 g Slivered Almonds
 165 g Seed Mix (Pepitas & Sunflower)
 100 g Craisins
 100 g Dried Mango
 100 g Dried Apricots
 1 tsp Ginger Oil

1

Mix honey, water and Relief Powder together.

2

Place oats, nuts and seed mix in large bowl.

3

Pour honey and water mix over oats and nuts and stir to coat. Cover with cling wrap or put in air tight container.

4

In a separate bowl mix chopped dried fruit with enough Ginger Oil to just coat. Allow to sit all day or overnight.

5

Take oat mix and spread into baking paper lined trays. Do not make too thick use two or more trays.

6

Place into oven at 120°C for 1 hour stirring occasionally until toasted, (lightly browned).

7

Allow to cool. Stir through dried fruit and store in airtight container.

8

Serve with milk or yoghurt pretreated with Biohawk products.

Category

Ingredients

 200 g Honey
 300 g Warm Water
 2 ½ tsp Biohawk Relief Powder
 750 g Rolled Oats
 100 g Pistachio Nuts
 100 g Macadamia Nuts
 100 g Slivered Almonds
 165 g Seed Mix (Pepitas & Sunflower)
 100 g Craisins
 100 g Dried Mango
 100 g Dried Apricots
 1 tsp Ginger Oil

Directions

1

Mix honey, water and Relief Powder together.

2

Place oats, nuts and seed mix in large bowl.

3

Pour honey and water mix over oats and nuts and stir to coat. Cover with cling wrap or put in air tight container.

4

In a separate bowl mix chopped dried fruit with enough Ginger Oil to just coat. Allow to sit all day or overnight.

5

Take oat mix and spread into baking paper lined trays. Do not make too thick use two or more trays.

6

Place into oven at 120°C for 1 hour stirring occasionally until toasted, (lightly browned).

7

Allow to cool. Stir through dried fruit and store in airtight container.

8

Serve with milk or yoghurt pretreated with Biohawk products.

Toasted Muesli