1. In a large saucepan, heat brown rice syrup just until boiling. Remove from heat, stir in almond butter, Cheerios™ and strawberries.
2. Press into a 12-count mini muffin tin which has been sprayed with nonstick cooking spray or lined with parchment liners.
3. Place in the fridge and allow to set while preparing the topping.
4. GFor the topping: whisk together yogurt, coconut oil and icing sugar. Remove cereal cups from muffin tin, coat with yogurt icing. Return to fridge to allow icing to firm.

Recipe by General Mills

Chef’s secret : For best results, store in the fridge, and enjoy within one week.