Muesli Rusks With Oats & Raisins

Try these muesli, oat and raisin rusks, delicious for dunking in coffee
Meusli rusks with raisins
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Ingredients for muesli rusks with oats & raisins

  • 500 grams self-raising flour
  • 1 tsp salt
  • 1 ½ cups oats
  • 1 ¼ cup sugar 
  • ½ cup raisins
  • 1/3 cup sultanas
  • 1/3 cup sunflower seeds
  • 1//3 cup pumpkin seeds
  • ¼ cup flaxseeds
  • 250 ml buttermilk
  • 125 grams butter melted
  • 2 large free-range eggs
  • 1/3 cup oil


  • Preheat the oven to 180C / 350F/ Gas mark 4
  • Sift the flour and salt together in a large bowl and then add the sugar, oats, raisins, sultanas, all the seeds and mix to combine
  • Measure out the buttermilk into a jug, and then add the melted butter, eggs and oil and whisk to combine.
  • Pour the wet ingredients into the dry ingredients and mix until you get a thick dough-like batter. If it is a bit dry, add a bit more buttermilk. It should be quite sticky.
  • Empty the mixture into a rectangular baking tin that has been lined with baking paper and approx.23cm x 33cm with a 3 – 5cm rim. Spread it out evenly in the tin. Bake for 45 minutes and until golden brown. *loosely cover with tin foil from about 20 minutes in to prevent the top surface from over brown. Remove and allow to cool.
  • When the rusks are cool, remove the paper and place on a large board. Cut them into fingers the size that you would like. Then place these on a large flat baking sheet lined with paper allowing some space between each rusk
  • Dry out overnight (8 – 9) hours in a 60C oven or for 6 hours in a 100C oven Turn them over once if you can. If you cut your rusks very thick they might need a little more drying time.

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