Made with mini wheat and FULL of pumpkin spice!! Amazingly delicious and EASY!!
The PERFECT Fall Breakfast!! Pair with eggs and fruit for a well rounded meal! Enjoy!
Full recipe in video below
RECIPE:
1 cup almond milk or fairlife
1/2 cup nonfat Greek yogurt (vanilla)
1/3 cup pumpkin puree
2 Tbsp sugar free maple syrup
1 tsp pumpkin pie spice
25 Kellogg’s Frosted Mini-Wheats®
1/2 cup rolled oats
Toppings (optional)
Greek yogurt
pecans
Kellogg’s Frosted Mini-Wheats®
In a bowl, mix almond milk, Greek yogurt, pumpkin puree, maple syrup, and pumpkin pie spice together.
Add in Kellogg’s Frosted Mini-Wheats® and rolled oats, mixing until combined.
Divide overnight oats into small jars with lids (I used small mason jars).
Refrigerate for at least 4 hours or overnight (this will allow the Kellogg’s Frosted Mini-Wheats® and oats to soften by absorbing the liquid).
If desired, top with Greek yogurt, chopped pecans, and more Kellogg’s Frosted Mini-Wheats® before serving.
Enjoy!
These should last in the refrigerator for 5-7 days.
3 Servings:
202 Calories
4g Fat
32g Carbs
13g Protein
Recipe inspiration from alattefood.com