Classic Granola Rusks
Hands-on time: 20 minutes
Hands-off time: 6 hours
3 cups (500g) self-raising flour
1 tsp salt
1 cup dark brown sugar
2½ cups Kellogg's®️ Nutty Delight Granola
2 cups (500ml) buttermilk
2 large eggs
½ cup (120g) melted butter
¼ cup oil
Preheat the oven to 180°C and line a large rectangular baking dish (26x20cm) with baking paper hanging over the sides of the dish. *Chef’s Tip: Grease the baking paper with non-stick spray to ensure the batter won’t stick to the paper.
In a large bowl, sieve the self-raising flour and salt and add in the sugar and the Kellogg's®️ Nutty Delight Granola and stir to combine.
Make a hollow in the middle of the flour mixture and pour in the buttermilk, eggs, melted butter and oil and whisk everything together lightly until just combined. *Chef’s Tip: For a less costly alternative to buttermilk, combine 1 cup of milk and 1 tablespoon of lemon juice. Mix to combine and, when curdled, add to the dry ingredients as you would with buttermilk!
Pour the batter into the prepared baking dish and use a spatula to even out the top.
Bake the batter in the oven for 45 minutes or until a skewer inserted in the centre comes out clean. *Chef’s Tip: If the top becomes too dark during baking, loosely cover the dish with foil.
Remove the tin from the oven and turn the oven temperature to 75°C. Allow the rusks to cool completely in the tin.
Once cool to the touch, remove the rusk-bake from the baking dish, using the baking paper to assist and place it on a cutting board.
With a bread knife, cut into rusk-sized slices, about 28. Arrange the pieces on a cooling rack placed over an oven tray and place the rusks back in the oven for 5 hours with the door slightly ajar. *Chef’s Tip: Use the end of a wooden spoon to keep the door ajar!
Allow the rusks to cool completely.
Serve and ENJOY! *Chef’s Tip: Store the rusks in a jar for 2-3 weeks!
Planning to try this?
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