Top 5 recipe ideas to make with Weet-Bix

Weet-Bix recipes
Weet-Bix recipes Photo: Kristy Komadina


A great way to add fibre and wholegrains to your diet is by adding Weet-Bix to your recipes. Here are our top five Weet-Bix inspired recipes to get you started.

Banana, Apple and Carrot Weet-Bix Muffins

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2 ripe bananas, mashed

1 green apple, grated

1 large carrot, grated

2 eggs

100g butter, melted

¾ cup milk


½ cup shredded coconut

3 Sanitarium Weet-Bix, crushed

1 ½ cups self raising flour

2 tsp cinnamon

⅓ cup sugar


Preheat oven to 180°C. Line a 12 hole muffin tin with papers (or grease and flour).

Combine the bananas, apple, carrot, eggs, butter and milk in a large mixing bowl. Add the coconut, Weet-Bix, flour cinnamon and sugar and using a rubber spatula, gently fold in until well combined.

Pour the batter into the prepared muffin tin. Bake for 25-30 minutes, or until golden and cooked through.

Pecan Pie with Weet-Bix Crust

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180g cold butter, diced

180g plain flour

4 Weet-Bix

pinch salt

¼ cup ice cold water (you may not need all of it)


50g butter, diced

150g brown sugar

160ml golden syrup

3 eggs, lightly beaten

1tsp vanilla extract

240g pecan halves


To make the pastry, place the butter, flour, weetbix and salt into the bowl of a food processor. Pulse until the mixture resembles wet sand. With the motor running add just enough icy cold water for the mixture to form a ball of dough around the blades. Remove the dough, flatten into a disc then wrap in cling film, placing in the fridge for half an hour.

Preheat your oven to 200°C. Prepare a pie or flan tin by greasing liberally with butter.

Place the disc of pastry onto a well floured surface and roll out until you have a circle that will fit your pie dish. Using a rolling pin, gently lay the pastry into the prepared pie tin and push into the edges. Place a sheet of baking paper on top and fill with dried beans or rice. Bake for 15 minutes. Remove the paper and the weights and bake for a further 5 minutes. Reduce the oven temperature to 170°C.

Meanwhile, to make your filling, place the butter, brown sugar and golden syrup into a small saucepan. Heat over medium heat until the butter is melted and the sugar is dissolved. Remove from the heat and set aside to cool for 5 minutes. Then add the eggs and vanilla, whisking to combine.

Scatter the pecans evenly over the pie base and pour the liquid mixture over them. Bake for 35 minutes then remove to cool to room temperature. It’s really good served with a big scoop of vanilla icecream.

Weet-Bix Chocolate Balls

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8 Weet-Bix, crushed

1 tin condensed milk

3 tablespoons cocoa powder

½ cup shredded coconut


Combine all of the ingredients in a large bowl with a wooden spoon. Taking walnut sized pieces of the mixture in your hands, roll into balls, pressing firmly. Place onto a baking sheet and into the fridge for at least 1 hour to firm up.

(If you hadn’t already guessed, this one is great to get the kids involved!)

Homemade Weet-Bix Granola

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3 cups whole oats

1 cup blanched almonds

3 tablespoons oil (I used coconut, you could use any neutral oil)

3 tablespoons honey or rice malt syrup

1 tablespoon ground cinnamon

6 Weet-Bix

1 cup raisins


Preheat oven to 180°C. Line a baking sheet with baking paper. Onto the tray, place the oats and almonds, along with the oil, honey and cinnamon. Bake in the oven for around 15 minutes, checking every 5 minutes or so, giving it a stir each time to toast evenly. After 15 minutes, stir in the crushed Weet-Bix and toast for a final 5 minutes.

Remove from the oven and when cool add the raisins. Store in a jar for up to a week.

Serve with fresh greek yoghurt and berries.

Weet-Bix and Raisin Cookies

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4 Weet-Bix, crushed

⅔ cups rolled oats

¾ cup plain flour

100g brown sugar

1 cup raisins

50g butter

2 tablespoons golden syrup

1 tsp bicarbonate soda

¼ cup boiling water


Preheat oven to 180°C. Line a baking sheet with baking paper.

Place the crushed Weet-Bix, oats, flour, sugar and raisins into a large mixing bowl, stirring to combine. 

Meanwhile, place the butter and golden syrup in a small pan over medium heat until butter is melted and the mixture comes to the boil.

Remove from the heat and quickly add the bicarbonate soda and boiling water to the pan, stirring to combine. Pour this mixture into the dry ingredients and stir together using a wooden spoon to form a dough.

Take tablespoons of the mixture and roll into balls, placing each ball onto the prepared baking sheet. Bake for 15-20 minutes until golden. Remove from the oven and let them cool on the tray.