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.