Use any breakfast cereal flakes that you can find, and enjoy, to make these breakfast rusks. I have used coconut sugar for the sweetener element of my recipe, but you can substitute this with regular brown sugar if that is what you prefer.
Head straight on to the Recipe For ♥ Breakfast Rusks ♥
Let’s talk about breakfast cereals
I was adapting a recipe for rusks which called for All Bran Flakes. As this is not something we ever eat at home, I decided to look at the most popular brand’s ingredients. I was quite impressed that 80% of the cereal is made from wheat and bran. However, the sugar content made me decide to look at alternatives to this. It is quite shocking just how much sugar goes into our cereals. After reading the ingredient list box after box of alternatives, I settled for Oats and Ancient Grain Flakes made by one of our supermarkets. These flakes use honey as the sweetener, which sits much better with me. Made with oats, millet and quinoa I would much rather give this to my children for breakfast than some of the other cereals out there.
Making breakfast rusks
Every now and then I want an alternative to my usual breakfast. Most mornings we have granola that I have made. Dave has his with milk, and I prefer to have mine with yoghurt. Some mornings I will add a banana to the bowl. But, only if I can find green bananas at the shop. These breakfast rusks made for a great change. They are made with the oats and ancient grain flakes I mentioned above, as well as raisins, sunflower seeds and sesame seeds. I prefer to do a small batch of rusks at a time. This way I know that they will keep fresh for as long as it takes me to make my way through them. And this recipe is so versatile that as soon as these were finished, I made a batch inspired by carrot cake.
Take a look at this inspiring recipe for ♥ Breakfast Rusks ♥ from Lavender and Lime #LavenderAndLime Share on X
Click on the links for conversions and notes.
Breakfast Rusks
Ingredients
- 150 g butter, softened
- 1 egg
- 333 g self raising flour, sieved
- 117 g oats and ancient grain flakes
- 100 g coconut sugar
- 100 mls milk
- 52 g sunflower seeds
- 50 g sesame seeds
- 50 g raisins
- 5 mls baking powder
Method
- Preheat the oven to 180° Celsius
- Place the butter into a stand mixer bowl and cream until light
- Add the egg and beat until combined
- Add the flour, oats and ancient grain flakes, sugar, milk, sunflower seeds, sesame seeds, raisins, and baking powder
- Mix to combine then place the mixture into a lined brownie tin
- Cut the batter into rusks, either 4cm x 2cm, or 3cm x 3cm
- Place the tin into the oven and bake for 45 minutes then remove the tin from the oven
- Reduce the oven temperature to 100° Celsius, break the rusks apart and place directly onto the wire rack of your oven
- Bake for 1 hour then remove the rusks from the oven and set on a wire rack to cool completely
- Store in an airtight container to retain the crunch
See the links below for blog posts I published on July 22:
- 2022: Mulled Cider
- 2020: Lockdown And The Knock On Effect
- 2019: Potato Soup
- 2018: Two Little Girls
- 2015: Frans Groenewald Answers Questions For The Blog
- 2011: Prawns With Oak Smoked Red Bell Pepper
- 2010: Vegetarian Pasta Sauce
An interesting recipe, Tandy . . but then yours usually are. I very rarely have breakfast cereals but when I do they usually do belong to the Weetbix or Allbran family – and I too try to avoid such because of the salt and sugar . well, you found a way out and your rusks sound both healthy and tasty. *laugh* As I have said, I am more the Scandinavian op. .en sandwich lover with black bread, cottage cheese, anchovies, herring, eel etc with lots of raw onions and piles of herbs atop . .
I used to eat Weetbix a lot before I had issues with digesting sucrose. Now I would never buy them. Your breakfast sounds ideal right now 🙂
lots of goodness here Tandy. I love seeds!
sherry
I nearly made another batch this weekend!
These are great! I never gave my daughters cereal unless I made it myself. Terrible stuff.
I agree! They are really full of sugar and other nasties 🙂
We don’t eat breakfast cereals…but these rusks look really hearty and good. I like to bake with coconut sugar too.
I love how coconut sugar tastes 🙂
These look like they are just the thing for me.
I hope you make these!
117 grams is a funny number. This recipe sounds very nice. I love rusks.
it is, but only because I measured in grams and not mls…..
It really is disappointing how bran is often paired with enough sugar to feed a hummingbird. It’s not supposed to be a dessert! Your approach sound much better and well balanced.
Thank you, and yes, the amount of sugar is really for the birds!