These buttermilk muesli rusks are hearty and wholesome, packed with oats, seeds, and a touch of sweetness from raisins. They’re golden on the outside, crunchy all the way through, and perfect for dunking. Best of all, they keep for weeks in an airtight tin, making them a handy anytime snack or breakfast bite.
Oh how I love to dunk a rusk in tea. Sometimes this is all I need for breakfast – it has fruit, fibre, protein ad carbs! So easy!
This recipe is so easy – you literally just mix all the ingredients together! The additions that make up these muesli rusks can easily be tweaked according to what you have on hand. if you don’t fancy raisins, you can leave them out and add nuts instead or more seeds, up to you.
A jar of these Muesli Rusks make a great gift! Like, who is not going to eat these?? Unless you are a i-don’t-eat-raisins person, wouldn’t you love to receive a jar of homemade rusks? Yes, you would! They also look pretty in a jar. I had family coming to stay with me recently and I added a jar of rusks to the tea/coffee station in the guest room and they went down a treat! I will be making these as teacher gifts for the end of the year for sure.
Just look at that yumminess!
Rusks and tea are one of life’s little pleasures!
Just add a little ribbon or twine and a little and you have yourself a gorgeous gift to give!
A few helpful tips on rusk-making and storing
- Rusks need to dry out – this can only be done once you have cut them into fingers.
- Rusks need to be stored in an airtight container to prevent them from absorbing moisture – we want crunchy rusks!
- You should be able to keep the rusks in an airtight container for up to 3-4 weeks
Easy Homemade Muesli Rusks
Prep Time: 10 minutes- Cook Time: 5 hours 45 minutes
- Total Time: 5 hours 55 minutes
Yield: 24 rusks 1x
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Pin RecipeDescription
Easy homemade muesli rusks with buttermilk, oats, seeds, and raisins. Crunchy, wholesome, and perfect for dunking in tea or coffee!
Ingredients
- 3 ½ cups flour
- 1 ½ cups oats
- 1 cup sugar
- ¾ cup raisins
- ⅓ cup sunflower seeds
- ⅓ cup pumpkin seeds
- ¼ cup poppy seeds
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 150g butter, melted
- 2 eggs
- ⅓ cup oil
Instructions
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Preheat oven to 180°C (350°F).
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Line a rectangular baking dish (33 x 23 cm / 13 x 9 inch) with baking paper.
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In a large bowl, mix all ingredients together until well combined.
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Pour mixture into the baking dish and spread evenly.
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Bake for 40–45 minutes. If the top browns too quickly, loosely cover with foil after about 25 minutes.
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Remove from oven and allow to cool slightly. Cut into rusks of your preferred size.
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Place rusks on a baking tray with space between each one. Dry out in a 100°C oven for 5–6 hours (or overnight at 60°C).
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