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WELCOME TO WEETABIX

We're a Different company

We believe in Different breakfast options, Different eating habits and energizing you on the path to a Different you – a path that starts with healthy ingredients that won’t weigh you down and ends with healthy living. Welcome to Weetabix. Welcome to Different.


We're leading the field

They say a good seed makes a good crop. We couldn't agree more. That's why at Weetabix, we use only the finest, highest quality grains that fuel you to be Different! For more information on the goodness of whole grains, visit the Whole Grains Council.

WEETABIX WHOLE GRAIN

The difference is ingrained

Let’s face it: when it comes to Weetabix, the beauty is on the inside. That’s where you’ll find the highest quality ingredients that give you long-lasting energy to conquer your goal! Your typical breakfast cereal won’t give you energy like this. You’ll only find it in Weetabix: a cereal that Looks Different, because it IS Different.

Allergy Information Ingredients Nutritional Facts

ALPEN ORIGINAL

Stir things up a little!

Take your taste buds on the ultimate adventure with a bowl of Alpen! Alpen Original is the original Swiss style muesli, packed full of juicy raisins, crispy wheat flakes, roasted hazelnuts, almonds and rolled oats. You deserve a treat. Escape your routine with a classic!

Allergy Information Ingredients Nutritional Facts

ALPEN NO SUGAR, NO SALT

We don’t sugarcoat

We just tell it like it is: there’s an Alpen with no sugar, no salt and no preservatives that still tastes great! Made from the same ingredients as Alpen Original – crispy wheat flakes, roasted hazelnuts, almonds and rolled oats – Alpen No Sugar, No Salt is deliciously nutritious. The only difference is in the sweetness you taste. It comes from all-natural, juicy raisins!

Allergy Information Ingredients Nutritional Facts

ALPEN DARK CHOCOLATE

70% Cocoa. 100% Delicious.

Enjoy dark chocolate curls and whole grain oats for a great start to your day with a morning boost of energy.
And with the perfect mix of roasted hazelnuts and almonds and juicy raisins for added sweetness and fibre, mornings have never tasted better.

Allergy Information Ingredients Nutritional Facts

Commitment is in the family

So naturally, our sister Barbara shares our family values. Since 1971, Barbara’s Bakery has provided healthy, all-natural foods that people actually want to eat. And boy do they smell good!

THE WEETABIX STORY

We bring more to the table

We’re Different. And we wear it with pride. Because at Weetabix, we provide Different breakfast options – we use only the highest quality grains, packed full of nutrients, vitamins and minerals, and we don’t mix well with trans-fats, artificial preservatives, added colors or flavors.

But Different didn’t happen overnight. It took almost a century for Weetabix to become an international success – a story that started many moons ago with three Seventh Day Adventists and the simple dream to take their favorite South African cereal around the world.

And boy did they realize their dream! In the 1930’s, Weetabix began manufacturing for the first time in the United Kingdom, where today, Weetabix is the leading British cereal manufacturer. By 1975, the North American subsidiary, The Weetabix Company Ltd., was incorporated. Ever since, people like you(and millions of others around the world)have made Weetabix the best part of their morning routines!

So if you haven’t already tried one of our great products, go ahead! We’d love to bring a little taste of Different to your breakfast table every morning. We guarantee you’ll be thrilled to ‘Bix!

THE WEETABIX FACTORY

From our home to yours

Welcome to Cobourg, Ontario, Canada – the historic, country town where our recipe for success begins. Where local farmers, all within 50 miles of town, harvest the grains that take your breakfast a million miles from ordinary!

Here in Cobourg you’ll also find our state-of-the-art manufacturing and R&D facilities – the same facilities that work day and night to put Weetabix on your table every morning. We established here in 1978 and ever since, our family has grown faster than our grains. Today,we have over 200 hard-working employees in Cobourg alone, who export our products to the Canadian, American and British markets. In the mix are our own brands – Weetabix, Alpen and GrainShop – along with our sister brands, Barbara’s Bakery and Puffins. And we couldn’t be happier – knowing that we’ve made a difference in the lives of millions of people around the world.

We're a social cereal

So if you’re looking for a Different way to interact with Weetabix, you’re in luck: we’ve built a Different Facebook page for the Different you! Come join our growing online community for the latest Weetabix tips and tricks, product information and offers. Don't forget to take a Weetabix challenge and #bix_it!

What’s your ‘Bix Fix?

What’s your ‘Bix Fix?

You've tried our favorites (if you haven’t what are you waiting for?). Now bring something Different to the table. Mix your ‘Bix with your favourite toppings and create your own custom breakfast cereal masterpiece!

Tweet your ‘Bix Fix using the hashtag #bix_fix!

WHERE TO BUY WEETABIX

  • Weetabix
    Brownies
  • Mum's Weetabix
    Breakfast Loaf
  • Maple Fruit
    Weetabix Crisp
  • Weetabix Low-Cal
    Christmas Pudding
  • Hot and Honeyed
    GrainShop Porridge
  • High Fiber Weetabix
    Banana Bread
  • Heart-Healthy Baked
    Chicken and Fish Coating
  • Fruit and Nut
    Weetabix Cookies
  • Easy Weetabix
    Loaf Cake
  • Chocolate Chip Banana
    Weetabix Cake

Love Weetabix to bits? Ever try cooking with it? Share your culinary tricks or try someone else’s here!

  • Weetabix
    Brownies

    Submitted by: Jackie S., Glasgow, Scotland
    Recipe Source: Passed on at a U.K. jumble sale from a fan who had an old recipe.

    Ingredients

    • 4 crushed Weetabix biscuits
    • 1/2 cup (125 mL) caster sugar (super fine granulated sugar)
    • 1/2 cup (125 mL) self-raising flour
    • 2 tbsp. (30 mL) cocoa powder
    • 1/2 cup (125 mL) semisweet chocolate chips (or use 100 g package of milk chocolate, chopped up)
    • 1/2 cup (125 mL). melted margarine or butter
    • 1 egg
    • Brownie pan lined with greaseproof paper

    Directions:

    1. Mix all dry ingredients.
    2. Mix melted margarine or butter and egg into the dry mix.
    3. Mix well and pour into brownie baking pan (8-1/2” x 8-1/2”).
    4. Bake 15 minutes at electric 350ºF (180ºC).
    5. Cool for 5 minutes, then turn brownie out and cut into squares.

    Yield:

    8-12 brownies

  • Mum's Weetabix
    Breakfast Loaf

    Submitted by: Chef W., Alberta
    Recipe Source: Mum

    Ingredients

    • 3 Weetabix biscuits
    • 1 cup (250 mL) brown sugar
    • 3/4 cup (175 mL) mixed dried fruit
    • 1 cup (250 mL) milk
    • 7 oz. (200 g) self-raising flour
    • 1 egg
    • Pinch salt

    Directions:

    1. Soak Weetabix, brown sugar and fruit in the half pint of milk in a bowl and leave overnight.
    2. The next day, beat in self-raising flour, 1 egg and a pinch of salt.
    3. Place in a 2 lb lined loaf tin.
    4. Bake for 1 1/2 hours at 330ºF (165ºC).

    Yield:

    One loaf

  • Maple Fruit
    Weetabix Crisp

    Submitted by: Olivia D., Edmonton, AB
    Recipe Source: My imagination!

    Ingredients

    • 4 Weetabix biscuits, crumbled
    • 4 cups (1 L) chopped fruit (e.g. peeled apples and pears are a great combination)
    • 1/4 cup (60 mL) chopped pecans
    • 1/2 tsp. (2.5 mL) cinnamon
    • 3/4 cup (175 mL) brown sugar
    • 2 tbsp. (30 mL) flour
    • 1/4 cup (60 mL) maple syrup

    Directions:

    1. In a mixing bowl, combine sugar, cinnamon, pecans and flour.
    2. Toss with chopped fruit. Spread the mixture in a small casserole dish.
    3. Cover with crumbled Weetabix and drizzle with maple syrup.
    4. Bake uncovered at 350ºF (180ºC) for 20-25 minutes or until fruit is tender.
    5. Serve warm. Ice cream is a nice touch.

    Yield:

    Four servings

  • Weetabix Low-Cal
    Christmas Pudding

    Submitted by: Sarah J., Irivne, BC
    Recipe Source: Me

    Ingredients

    • 2 Weetabix biscuits
    • 8 Scandanavian bran crispbread crackers
    • Hot water
    • 2 tbsp. (30 mL) mincemeat
    • 3 tbsp. (45 mL) golden syrup (or corn syrup)
    • 2 eggs, beaten
    • 1 tsp. (5 mL) brandy flavour
    • 1 tsp. (5 mL) ginger
    • 1 tsp. (5 mL) cinnamon
    • 1 tbsp. (15 mL) mixed spice (or allspice)
    • 1 oz. (30 g) artificial sweetener

    Directions:

    1. Break crispbread crackers into small pieces, then sprinkle hot water on top to soften.
    2. Leave for a few minutes, then break up crackers with a fork until crispbread resembles breadcrumbs. Use extra hot water as necessary.
    3. Crumble in two Weetabix biscuits, stir in mincemeat, syrup, brandy flavour, spices and sweetener. Mix in the beaten egg and stir well.
    4. Place in a (oil-sprayed) pudding bowl and microwave on high for 10-12 minutes until firm.

    Yield:

    One, single serve pudding

  • Hot and Honeyed
    GrainShop Porridge

    Submitted by: Peter L., Toronto, ON
    Recipe Source: Me

    Ingredients

    • GrainShop
    • Milk
    • Dried fruit
    • Nuts
    • 1 tbsp. (15 mL) honey

    Directions:

    1. Add a few extra ingredients, such as dried fruit and chopped nuts, then add milk.
    2. Cook in microwave for 3 minutes.
    3. Stir in natural honey until dissolved.

    Yield:

    1 serving

  • High Fiber Weetabix
    Banana Bread

    Submitted by: Weetabix Web Recipes
    Recipe Source: Weetabix

    Ingredients

    • 3 crushed Weetabix biscuits
    • 1 cup (250 mL) bran – wheat or rice
    • 1-1/2 cups (375 mL) all-purpose flour
    • 2/3 cup (150 mL) vegetable oil
    • 1 cup (250 mL) brown sugar, firmly packed
    • 2 tbsp. (30 mL) honey
    • 3 eggs
    • 2 medium ripe bananas
    • 1 tbsp. and 1 tsp. (20 mL) baking soda
    • Pinch of salt
    • 1 cup (250 mL) buttermilk

    Directions:

    1. Mix oil, brown sugar, honey and eggs in large mixing bowl. Set aside.
    2. Chop bananas into cubes.
    3. In separate bowl, mix dry ingredients: Weetabix, flour, bran soda and salt.
    4. Add buttermilk, dry mix and bananas to liquid mix, stirring only until ingredients are evenly moistened.
    5. Pour into greased loaf pan and bake at 375ºF (190ºC) for 20-25 minutes or until done. Remove from heat and cool at least 15 minutes before serving.

    Yield:

    1 loaf of Weetabix banana bread

  • Heart-Healthy Baked
    Chicken and Fish Coating

    Submitted by: Larry C., Stratford, ON
    Recipe Source: Self

    Ingredients

    • About 4 Weetabix biscuits
    • About 1 tbsp. (15 mL) Herb seasoning

    Directions:

    1. Crush Weetabix in a freezer bag using a rolling pin. Use the crumbs for the coating base, adding your own seasoning (the biscuits break into very fine crumbs, which work excellently to coat meat).
    2. Mix Weetabix and seasonings in a flat dish and roll meat in the coating.
    3. Cook coated meat in a 350ºF (180ºC) oven until meat is done.

    Yield:

    2 large pieces of fish, 2 large chicken breasts

  • Fruit and Nut
    Weetabix Cookies

    Submitted by: Flora S., Scarborough, ON
    Recipe Source: I made it up!

    Ingredients

    • 1 cup (110 g) walnuts or pecans, toasted and chopped (optional)
    • 3/4 cup (170 g) unsalted butter, room temp.
    • 1 cup (215 g) light brown sugar
    • 1 large egg
    • 1 tsp. pure vanilla extract
    • 3/4 cup (105 g) all-purpose flour
    • 1/2 tsp. baking soda
    • 1/2 tsp. salt
    • 1/2 tsp. cinnamon
    • 5 Weetabix biscuits, crushed
    • 1 cup dried cranberries, cherries or raisins or
    • 1 cup white or dark chocolate chips (optional)
    • 2 baking sheets lined with parchment paper

    Directions:

    1. Toast nuts in a 350ºF (180ºC) oven for 8-10 minutes until browned and fragrant. Cool and chop. Set aside.
    2. In mixer, mix cream, butter and sugar for 2-3 minutes. Add egg and vanilla.
    3. Combine all dry ingredients in separate bowl. Add flour mix to creamed ingredients and stir to combine.
    4. Stir in nuts, Weetabix and dried fruit or chips. For large cookies, use ice cream scoop and space them about 2 in. (5 cm) apart on baking sheet.
    5. Wet hands and flatten slightly so they are about 1/2 in. (1.25 cm) thick.
    6. Bake for 12-15 minutes or until light golden brown around edges but still soft and wet in center.
    7. Remove from pan and cool on wire rack.

    Yield:

    20-24 cookies

  • Easy Weetabix
    Loaf Cake

    Submitted by: Kate L., United Kingdom
    Recipe Source: Parenting Blog

    Ingredients

    • 2 Weetabix biscuits
    • 1 cup (250 mL) sultanas
    • 2 cups (500 mL) self-raising flour
    • 1 cup (250 mL) soft brown sugar
    • 1 cup (250 mL) dairy free milk – soy, rice, almond
    • 1 tsp. (5 mL) mixed spice (or allspice)

    Directions:

    1. Pre heat oven to 350ºF (180ºC).
    2. Crush Weetabix in a bowl with your fingers.
    3. Mix in sultanas, self-raising flour and sugar.
    4. Stir in milk and mixed spice.
    5. Pour into greased loaf tin.
    6. Bake for 45 minutes at 350ºF (180ºC).

    Yield:

    One loaf

  • Chocolate Chip Banana
    Weetabix Cake

    Submitted by: Weetabix
    Recipe Source: Weetabix Web Recipes

    Ingredients

    • 4 crushed Weetabix biscuits
    • 2-1/2 cups (625 mL) brown sugar, firmly packed
    • 2 cups (500 mL) all-purpose flour
    • 1 tbsp. (15 mL) baking soda
    • 1 tsp. (5 mL) cinnamon
    • 4 eggs, beaten
    • 1-1/2 cups (375 mL) vegetable oil
    • 1-1/2 cups (375 mL) mashed ripe bananas
    • 1 cup (250 mL) semi-sweet chocolate chips

    Directions:

    1. In large mixing bowl, combine Weetabix, brown sugar, baking soda and cinnamon. Set aside.
    2. In second large mixing bowl, combine eggs, oil and bananas.
    3. Add dry ingredients to wet ingredients until well combined.
    4. Stir in chocolate chips.
    5. Pour into greased, foil-lined or waxed papered 13” x 9” (3.5 L) baking pan.
    6. Bake at 350ºF (180ºC) for one hour or until cake tester comes out clean.
    7. Cool complete. Turn out of pan. Remove paper or foil and cut into squares.

    Yield:

    1 large cake (13” x 9” pan) or 16 squares

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Weetabix Whole Grain Alpen Barbara's Bakery

100% Whole Grain Cereal


Good source of fiber


Only 2g of Sugar


67% of my daily needs of whole grains


4 simple ingredients.


No artificial Preservatives


Colours or Flavours


365 Whole Grain Kernels per Biscuit


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