Directions

1. Preheat the oven to 300 degrees and prepare a baking sheet with parchment paper.
2. Measure the cereal and scatter onto the parchment.
3. Toast the cereal in the oven for 15 minutes and allow to cool completely.
4. Reserve ½ cup toasted cereal and crush for garnish. Set aside.
5. Combine remaining 3 cup toasted cereal with the whole milk.
6. Steep the cereal at room temperature for about 20 minutes.
7. Using a mesh sieve, strain the milk from the cereal and set it aside in a pitcher.
8. In a small saucepan over medium low heat, whisk together the turbinado sugar, salt and ½ cup of the cereal milk until the sugar is dissolved.
9. Incorporate the sweetened milk with the remaining cereal milk.
10. Pour the cereal milk into the popsicle molds, about ¾ full.
11. Add diced strawberries to each mold.
12. Top off each mold with reserved crushed cereal and place the sticks.
13. Freeze the cereal milk popsicles with fresh strawberries overnight before removing from the molds.