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Discover why Shredded Wheat isn’t just for breakfast
Just one ingredient and a whole lot of care goes into Nestlé Shredded Wheat, a breakfast classic lovingly produced in Britain
Whether you enjoy yours with warm or cold milk, there are only a few things more comforting than a bowl of Shredded Wheat in the morning. But have you ever wondered where this much-loved cereal comes from?
It might surprise you to know that this iconic cereal was created more than a century ago as an alternative to a cooked breakfast. Fast forward to now and Shredded Wheat remains a store cupboard staple, with a recipe, shape and flavour that has hardly changed in the intervening years – a true testament to its popularity.
Beyond the bowl
To this day, Shredded Wheat is made from a single ingredient, wholegrain wheat, which is grown right here in Britain by passionate farmers like Harry, a fifth-generation farmer from Northamptonshire. Once harvested, the wheat goes directly to the Shredded Wheat factory in Wiltshire. There, it’s shredded and formed into its renowned biscuit shape, overseen by performance manager Justin, who knows everything there is to know about making this breakfast favourite – after all, he’s been doing the job for 25 years.
Then it’s time to pack and distribute Shredded Wheat across the country – except for the boxes that are donated to a local charity, Trowbridge Future, which helps to combat social isolation. It’s a place where people can come together, have a chat and fill up with a delicious bowl of Shredded Wheat.
Of course, enjoying this cereal at breakfast is just one option. It also works a treat in cakes, savoury snacks and on-the-go bars. So, why not give these dishes a try and see how versatile it is for yourself?
Breakfast bars
MAKES 8 PREP 15 mins COOK 10 mins, plus chilling EASY
Ingredients
2 Shredded Wheat biscuits, crumbled
20g jumbo porridge oats
25g blanched hazelnuts and almonds
3 tbsp sunflower seeds
150g dried apricots
75g raisins
4 tbsp orange or apple juice
Method
1 Line an 8-inch square baking tray with baking parchment. Toast the Shredded Wheat and oats in a large pan over a medium-low heat until crisp, then tip into a large mixing bowl and set aside.
2 In the same pan, toast the nuts and sunflower seeds over a medium-low heat for 2 mins until golden, then add to the Shredded Wheat bowl and stir to combine. Tip the mixture into a food processor and pulse to chop coarsely – you may need to do this in two batches – then return to the bowl.
3 Blitz the apricots, raisins and juice in the food processor to form a smooth purée. Pour over the dry mixture and stir until fully combined, then spread onto the lined baking tray – about 1.5cm thick – and chill for 1 hr until firm. When ready to serve, cut into 8 bars. Store in an airtight container and chill in the fridge for up to three days.
PER SERVING 117 kcals • fat 5.1g • saturates 0.6g • sugars 7.1g • salt 0.02g • fibre 3.8g • protein 4.2g
Parsnip balls
MAKES 18 PREP 10 mins COOK 20 mins EASY
Ingredients
450g parsnips, peeled and cut into bite-size chunks
30g butter, melted
30g semi-skimmed milk
1 free-range egg
3 Shredded Wheat biscuits
2 tbsp olive oil
40g sweet chilli sauce, to serve (optional)
Method
1 Boil the parsnips until soft, then drain and leave to cool. When ready, mash, then add to a large bowl, along with the melted butter, milk and egg. Crush in one of the Shredded Wheat biscuits and season well. Mix until thoroughly combined.
2 Crush the remaining Shredded Wheat onto a plate. Roll the parsnip mixture into 18 small balls, then fully coat in the crushed Shredded Wheat.
3 Heat the oil in a frying pan over a medium heat, then fry the balls until golden. Remove from the pan and place on kitchen towel for 1 min. Alternatively, drizzle with 1 tbsp of oil and cook in the air fryer (you may need to do this in batches) at 200C for 15 mins, shaking halfway through. Serve with sweet chilli sauce on the side, if you like.
PER SERVING 63 kcals • fat 3.2g • saturates 1.2g • sugars 2.3g • salt 0.10g • fibre 1.8g • protein 1.2g
Want to find out more about Shredded Wheat and how it’s made in Britain?
