Granola Muesli Rusks Breakfast Treat

I wanted to have a good blogging schedule where I could take part in the challenges I love every month. And I was doing well, until June and then the wheels fell off the bus. For various reasons I just did not get around to last month’s mingle which was hosted by the founder Meeta. It was a granola challenge and I could have just reposted my very delicious recipe but I did not feel that it met the requirements. I have wanted to make rusks for a very long time. They are, in my opinion, South Africa’s answer to the Italian biscotti. These twice baked treats are so easy to make, but I have never tried baking them before. They make the best breakfast snack and I am going to ensure there are always some to hand. I took 3 rusk recipes and combined and tweaked them all to make this one for Granola Muesli Rusks my own. It has some of the same ingredients you will find in my granola, and they are a healthy alternative for a tea time treat.

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Granola Muesli Rusks

Granola Muesli Rusks

Recipe Category: Baking
All Rights Reserved: An original recipe from Lavender and Lime


  • 125 g butter
  • 185 g fructose
  • 125 g self-raising flour
  • 2.5 mls baking powder
  • 2.5 mls cinnamon
  • 1 pinch fine salt
  • 125 g rolled oats
  • 10 mls vanilla extract
  • 1 egg
  • 150 g yoghurt
  • 125 g mixture of dried cranberries / chopped nuts / seeds / desiccated coconut / raisins


  • Preheat the oven to 180° Celsius
  • Cream the butter and the fructose
  • Sift together the flour, baking powder, cinnamon and salt
  • Add to the butter and mix in well
  • Add the oats and mix in
  • Add the vanilla, egg and yoghurt and mix until all combined
  • Stir in your choice of the cranberries etc.
  • Press into a deep baking tin and bake for 40 minutes
  • Turn out and cool on a wire rack
  • Cut into rectangles /squares
  • Heat the oven to 40° Celsius
  • Dry in the oven for 2 and a half hours
  • Store in an airtight container

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