Butternut Squash and Kale Bowl

Start with Kellogg’s® Special K® Original, and add leftover roasted butternut squash, kale, coconut milk, toasted coconut and slivered almonds for a hearty and delicious morning.

Butternut Squash and Kale Bowl

What you’ll need:

1 cup Kellogg’s® Special K® Cereal Original
1/2 cup leftover, cooked butternut squash cubes*
1/2 cup chopped fresh baby kale
1/2 cup refrigerated coconut milk or refrigerated light coconut milk
1/4 cup sweetened flaked coconut, toasted
1 tablepsoon slivered almonds, toasted

How to do it:

1. In serving bowl toss together KELLOGG’S SPECIAL K Cereal Original, squash and kale.

2. Pour coconut milk over top. Sprinkle with coconut and almonds.

*NOTE: If you don’t have leftover squash, cook and refrigerate 1/2 cup of frozen butternut squash cubes. Continue as directed above.

Almond Variation: If desired, omit coconut and increase almonds to 2 tablespoons. Substitute plain almond milk for the coconut milk.

Warm Variation: For a warm breakfast, in microwave-safe bowl combine the squash, kale and coconut milk. Loosely cover. Microwave at high for 45 seconds to 1 minute or until just warm. Stir in cereal. Top with coconut and almonds.

Cool tip!

This breakfast can be served warm â€” with heated butternut squash, kale and coconut milk!

Butternut Squash and Kale Bowl

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Butternut Squash and Kale Bowl

What you’ll need:

How to do it:

Cool tip!

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