Butternut Pumpkin and Kale Bowl Recipe

• 1. In serving bowl toss together Kellogg’s® Special K® Original Original, pumpkin and kale.
• 2. Pour coconut milk over top. Sprinkle with coconut and almonds.

*NOTE: If you don’t have leftover pumpkin, cook 1/2 cup of frozen butternut pumpkin 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 pumpkin, 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 with heated butternut pumpkin, kale and coconut milk!