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  • Writer's pictureJenn Clayton

Frosted Mini Wheats Pumpkin Spice Overnight Oats

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®

  1. In a bowl, mix almond milk, Greek yogurt, pumpkin puree, maple syrup, and pumpkin pie spice together.

  2. Add in Kellogg’s Frosted Mini-Wheats® and rolled oats, mixing until combined.

  3. Divide overnight oats into small jars with lids (I used small mason jars).

  4. 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).

  5. If desired, top with Greek yogurt, chopped pecans, and more Kellogg’s Frosted Mini-Wheats® before serving.

  6. Enjoy!

  7. 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





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