Gluten Free Valentine's Homemade Milk & Cereal Bars

These homemade milk and cereal bars are studded with heart sprinkles, making them an ideal option for breakfast on the run this Valentine's Day!

Yield a dozen cereal bars

Valentine's Homemade Milk & Cereal Bars

These homemade milk and cereal bars are so fun and incredibly easy to make! They're the perfect option for an on-the-go breakfast on Valentine's Day, so if you're always rushed in the mornings and end up skipping breakfast, whip these up at the weekend for the week ahead. All you'll have to do is grab and go. You can even leave the house already eating your breakfast!

In college, I lived off of milk and cereal bars. I must have stocked every variety the supermarket sold and they accompanied me everywhere: I usually munched on one on my way to my first class of the day and I always had one stashed in my bag. If only I'd have known that I could have made my own! All that money spent on packaged milk and cereal bars could have been saved for booze textbooks. Yeah, textbooks! :)

The thing I love most about this recipe is how versatile it is! I used Honey Nut Cherrios because they're my favorites but you could use anything you want: Rice Krispies, Cinnamon Toast Crunch or even Grape Nuts. (Yick.) The sprinkles are optional, but they'll help you get your day off to a great start because it's not possible to have a bad day when you've started the morning with a mouthful of sprinkles! Promise.

Crazy for breakfast food? Check out this board:

Ingredients:

For the cereal bars
1 cup gluten free cereal
4 tbsp mini marshmallows
olive oil spray
sprinkles

For the milk glaze
1 tsp milk powder
2 tbsp water
4 tbsp icing/confectioner's sugar

Instructions:

 
Valentine's Homemade Milk & Cereal Bars

1. Spray a microwave safe bowl with a bit of olive oil.
2. Mix cereal and mini marshmallows inside the bowl.
3. Microwave for 30 seconds or until the marshmallows begin to melt.
4. Stir to combine the cereal and marshmallows.
5. Mix in sprinkles, if using.
6. Let rest 1 minute.
7. Turn out of bowl and shape into a rectangle or square.
8. Let rest 5 minutes.
9. Whisk the water, milk powder and icing sugar together until smooth.
10. Brush over the shaped cereal.
11. Refrigerate 5 minutes.
12. Cut into squares or rectangles.
13. Store in an airtight container for up to 2 weeks.

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