Nutrition Facts
Serving Size: 72.0 g
Servings Per Container 4
Amount Per Serving
% Daily Value*
Total Fat 5 g 8%
Saturated Fat 0.5 g 3%
Cholesterol 0 mg 0%
Sodium 340 mg 14%
Potassium 125 mg 4%
Carbohydrates 25 g 8%
Sugars 3 g
Dietary Fiber 6 g 26%
Protein 4 g
Vitamin A
Vitamin C


Everyone loves the goodness of warm waffles -- and now you can love their nutrition, too! We start by mixing our heritage whole grains into a smooth batter thats gently poured onto real waffle irons for the perfect golden brown crisp. And were just getting to the good stuff -- Kashi Waffles Blueberry have 23g of whole grains, 6g fiber* and 560mg of beneficial ALA Omega-3. Plus, theyre free of artificial sweeteners, flavors, colors and preservatives. Our heritage blends of whole grains are blended with juicy blueberries for a crispy waffle with a tangy sweetness. Looking for a tasty topping? Try with yogurt, sprinkled with nuts or even fresh sliced bananas.8 count box.


Water, Whole Wheat Flour, Blueberries, Kashi Seven Whole Grain Flour (Whole: Oats, Hard Red Wheat, Rye, Brown Rice, Triticale, Barley, Buckwheat), Oat Fiber, Expeller Pressed Canola Oil, Cracked Grain Flour (Rye Meal, Wheat Bran, Whole Wheat Flour, Barley Flakes, Steel Cut Oats, Rolled Oatmeal, Yellow Corn Meal, Millet, Rice Flour), Evaporated Cane Juice Crystals, contains two percent or less of Egg Whites, Ground Flaxseed, Leavening (Sodium Acid Pyrophosphate, Baking Soda, Monocalcium Phosphate), Molasses, Sea Salt, Natural Flavors, Whey, Soy Lecithin.


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Heating instructions:
Keep frozen until ready to use.
Toast or heat before eating.
Heat waffles in toaster at lightest or lowest heat setting. Two toastings may be required to heat completely.
1. Preheat oven to 400 degrees - 450 degrees F.
2. Place waffles flat on baking sheet in oven for about 5 minutes or until crispy and hot.
Toasting should be supervised:
1. Toaster heating capabilities vary.
Please refer to manufacturer's instructions.
2. Attend toaster while heating.
3. An adult should supervise heating by children.

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