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.
Ingredients:
- 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
Directions:
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.
