Weetabix is a simple whole grain breakfast cereal made from 95% whole wheat with malted barley extract, minimal sugar, and added B vitamins. The original contains no seed oils or artificial additives, making it relatively clean already. Our DIY version uses certified organic ingredients and nutritional yeast for natural B vitamins instead of synthetic supplements.
Based on: Weetabix produit à base de blé complet 100%
· Makes approximately 32 servings (equivalent to 4 boxes of Weetabix)
· Serving: 37.5g (2 biscuits)
Why This Recipe is Seed Oil Free
Commercial Weetabix produit à base de blé complet 100% from Weetabix often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
Natural source of B vitamins (B1, B2, B9, niacin) and adds subtle nutty flavor
Filtered Water
200-250ml (about 1 cup) · Filtered tap water
Binds ingredients together for pressing and shaping
Instructions
Step 1. Preheat oven to 300°F (150°C). Line two large baking sheets with parchment paper. In a large mixing bowl, combine 1200g whole wheat flour, 8g Celtic sea salt, 25g coconut sugar, and 15g nutritional yeast. Whisk thoroughly for 2-3 minutes to ensure even distribution - the nutritional yeast tends to clump, so break up any lumps with your fingers.
Step 2. In a small saucepan, gently warm 80g barley malt syrup with 200ml filtered water over low heat for 2-3 minutes until the syrup dissolves completely. The mixture should be warm but not hot - test with your finger. If too thick, add water 1 tablespoon at a time until it has a honey-like consistency.
Step 3. Make a well in the center of the dry ingredients and pour in the warm barley malt mixture. Using a wooden spoon, mix from the center outward until a cohesive dough forms. The dough should hold together when squeezed but not be wet or sticky. If too dry, add water 1 tablespoon at a time; if too wet, add flour 2 tablespoons at a time.
Step 4. Turn the dough onto a clean work surface and knead gently for 2-3 minutes until smooth. Divide into 4 equal portions (about 320g each). Roll each portion into a rectangle approximately 8x6 inches and ½ inch thick. Use a ruler for accuracy - consistent thickness ensures even baking.
Step 5. Using a sharp knife or bench scraper, cut each rectangle into 8 biscuits (2x4 grid), creating 32 total biscuits. Each should be roughly 2x3 inches. Place biscuits on prepared baking sheets with 1 inch spacing. Press down gently with a fork to create the characteristic ridged texture, pressing firmly enough to make indentations but not so hard as to crack the dough.
Step 6. Bake for 25-30 minutes until edges are lightly golden and biscuits feel firm when tapped. They should sound hollow when tapped on the bottom. Cool completely on wire racks for 30 minutes before storing - they'll continue to firm up as they cool and become properly crispy.
Step 7. Store in an airtight glass container at room temperature for up to 2 weeks. For longer storage, freeze in portions for up to 3 months. Serve 2 biscuits (37.5g) with milk, yogurt, or fresh fruit. The biscuits can be eaten dry as a snack or crumbled over yogurt and fruit.
Storage
Store in airtight glass containers at room temperature for up to 2 weeks. Freeze portions in freezer bags for up to 3 months. If biscuits lose crispness, toast lightly in a 250°F oven for 5-8 minutes.
Cost Comparison
Cost per serving (homemade)$0.21
Cost per serving (store-bought)$0.45
Savings53%
Significant upfront ingredient costs but excellent long-term savings. Bulk organic ingredients provide premium quality at fraction of retail cost. Most ingredients last for multiple batches, making subsequent batches even more economical.