Rice crispies cakes for adults

If there is any way for me to be able to spend an extra 10 minutes in bed, I'm game. Although I love breakfast, I love to take my time making it, eating it and enjoying it, time I simply don't have before work.

Over the past month, I have been lucky enough to work with the amazing branding and design agency, Big Fish. This is pretty much a dream come true for me as they work with some of the loveliest food brands widely recognised for their excellent quality. Dorset Cereals and Clipper Tea are amongst many of the food brands I have spotted in the supermarket and thought to myself 'I wish I worked with them!' and now that I've had the chance to do so, I'm completely over the moon.

This new role lured me back to London which meant an hour and a half commute from Reading each way. Thanks to the early start, I was after an easy breakfast solution that was both tasty and wholesome and could be eaten whilst travelling. These also make the perfect snack.

I love granola and museli, so I wanted to conjure up an on the go version. Sweet, chewy and not a marshmallow in sight, I give you the adult answer to rice crispies cakes....

You will need:

Greaseproof paper
A shallow rectangular baking tin

240g of porridge oats
120g of puffed rice cereal (the plain kind, I used Kallo)
2 tablespoons of honey
1 tablespoon of golden syrup
4 tablespoons of butter
3 tablespoons of brown sugar
2 tablespoons of peanut butter (I prefer crunchy but it's up to you)
2 tablespoons of pumpkin seeds
4 tablespoons of dessicated coconut flakes
1 capful of vanilla extract
A sprinkling of sesame seeds

Kallo and Whole Earth are two of the brands I worked with at Big Fish - just look how pretty they are!

1. Line the baking tray with paper and set aside
2. Add butter, maple syrup and honey to a small saucepan, stir and heat slowly until the butter is melted
3. Take the pan off the heat and stir in the brown sugar, vanilla and peanut butter
4. Combine the oats and puffed rice in a large mixing bowl and stir in the butter mixture, ensuring it is all combined
5. Add pumpkin seeds and coconut flakes - stir again
6. Transfer into the baking tin, push mixture to the sides and press down.
7. Sprinkle some additional seeds and coconut on top and drizzle with honey.
8. Put in the fridge for a minimum of 2 hours, then remove and slice into bars/squares.

You can use any seeds of your choice and even add in some dried fruit if you fancy.

Easy peasy iced coffee

August in the UK has been a very disappointing month in terms of weather. There have been very few days when it hasn't rained and I can count the number of sunny days on one hand. On miserable rainy days there's not much that's better than cosying down with a hot drink, so of course, on one of the rainiest days of August so far, I bring you a recipe for none other than, iced coffee! A strange choice I know, but a refreshing pick me up whatever the weather.

I am a self proclaimed coffee addict, seriously - I get coffee withdrawal headaches around 4pm most days. This is an addiction that started when I learnt how to walk...yep. My mum claims I used to wander around the house in the search for used mugs so I could slurp up the dregs of any remaining coffee and I guess old habits die hard.

For Christmas, my mum and sister got me a Nespresso machine and wow, this thing is amazing. You can buy insertable coffee pods in a number of varieties which are all different flavours. My personal favourites are Fortissio lungo and the caramel flavour. I try to limit myself to two coffees a day, and iced coffees make a nice change.

This recipe isn't anything revolutionary, but it is fuss free and extremely delicious.

You will need:
1 coffee pod
1 glassful of milk
A flavoured sugar syrup (optional, but I like these ones)
An ice cube tray
A straw

1. Brew one long coffee into a small jug and leave to cool for around 20 minutes.
2. Pour the coffee into an ice cube tray (I find silicone ones the easiest)
3. Leave in the freezer for a minimum of 12 hours and take out when you're ready to make your coffee
4. Remove each coffee cube and place into a glass
5. Add flavoured syrup of your choice if desired
6. Fill the glass with fresh milk and leave to stand for 10 minutes
7. Stir with a straw and enjoy!*

*Best enjoyed whilst lying on a beach in an exotic country, but whilst snuggled inside in rainy England is sometimes just as good