© 2015 Green Kitchen Stories Breakfast_bars_1

Sarah B’s Breakfast (Cookie) Bars

I am guessing that Sarah B from My New Roots hardly needs any introduction? She is one of the most inspiring voices on the plant-based recipe scene, always with a smile and a smoothie on hand. Her way of reinventing traditional dishes into healthier versions of themselves is downright amazing. And if that wasn’t enough, she is one of the nicest and most positive persons we have met.

Her long awaited cookbook has the same concept as the blog, but is printed on beautiful paper and with the recipes divided into seasons (five of them!). There are plenty of inspiration for all flavours here and we have lots of dog-eared recipes yet to try. If you enjoy our type of cooking, you are going to love this book. It’s a gem.


I am not sure why we chose to feature this exact recipe, a more colourful one would probably be more representative for the book. I guess we were intrigued by the thought of eating giant shaped cookies for breakfast. The fact that they are vegan and had a can of white beans in them, probably also sparked our curiosity.

Sarah writes that its time to ditch the plastic packaged breakfast bars as they are filled with too much stuff that doesn’t do us any favours. Her bars (or cookies) are loaded with whole-food fiber, protein, healthy fats, real fruit, and as we mentioned above, even beans.

We have already made these quite a few times. They taste really delicious with a hint of orange. Even though they seemed a little crumbly to us at first, they held together very well when baked. We find them perfect to make for a pantry cleaning, as almost any kind of nuts, seeds and dried fruit can be added. We also made one version where we subbed the maple syrup with a ripe banana and two dates. Baby Isac loves them too, and since they are filled with so much good stuff, we love making them for him.



Fully Loaded Breakfast Bars (Recipe from My New Roots: Inspired Plant-Based Recipes for Every Season)
Makes 10 large bars (although we make our bars slightly smaller than Sarah and get 12 bars from one batch.)

1 tablespoon chia seeds
3 1⁄4 cups / 325 g gluten-free rolled oats
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon fine sea salt
1 1⁄2 cups / 250 g cooked white beans, such as navy, white kidney, or Great Northern (about one 15-ounce / 250 g can)
1⁄4 cup / 60 ml coconut oil, melted
1⁄4 cup / 60 ml pure maple syrup or raw honey
Grated zest of 1 organic orange
1⁄4 cup / 60 ml unsweetened applesauce
1 teaspoon vanilla extract
1⁄3 cup / 60 g chopped unsulphured dried apricots
1⁄4 cup / 30 g  raisins
1⁄4 cup / 35 g pumpkin seeds
2 cups / 60 g organic, non-GMO cornflakes (optional)

Preheat the oven to 350°F / 180°C. Line a baking sheet with parchment paper and set it aside.
Combine the chia seeds with 3 tablespoons water in a small bowl, and set aside for 15 minutes to gel.
Pulse 1 1⁄4 cups / 125 g of the oats in a food processor until they resemble a very rough flour. Transfer the flour to a large mixing bowl and whisk in the remaining 2 cups / 200 g oats, baking powder, baking soda, cinnamon, and salt.
Pulse the beans with the coconut oil in the food processor until the mixture is creamy. Add the maple syrup, orange zest, chia gel, applesauce, and vanilla extract, and pulse until smooth.
Pour the bean puree over the oats mixture and stir until everything starts to come together. Add the apricots, raisins, pumpkin seeds, and cornflakes and stir to combine—you may need to use your hands at this point.
Shape the dough into 10 equal balls, and then flatten each one into a patty shape. Transfer them to the prepared baking sheet. Bake for 15 to 18 minutes, until the bars are golden. Let cool completely before enjoying. The bars can be stored in an airtight container at room temperature for 1 week, or in the freezer for up to 1 month.



PS! We are coming to London last weekend of September for two different events. We will be talking at the Food Blogger Connect conference at Chiswick House on Friday 25th and Saturday 26th September. We are also excited to be talking and cooking at the Fare Healthy festival at Borough Market on Sunday 27th September. Check out their websites for tickets and more info.


  1. Posted 5 Jul ’15 at 11:33 | #

    I never thought of adding white beans to some cookies!! I’ll have to try it :D


  2. Posted 5 Jul ’15 at 12:48 | #

    I bought this book a few months ago and I absolutely love it! So great to hear baby Isac is loving healthy food too! Have a nice Sunday!

  3. Posted 5 Jul ’15 at 12:58 | #

    They sound lovely and the thought of having white beans in cookies never came across my mind! I’ll give them a try for sure! :)

    Have a great day x


  4. Claudia A.
    Posted 5 Jul ’15 at 13:39 | #

    Can I substitute the white beans with red ones? I really like to make these cookies as a snack for our school trip the next days but haven´t got white beans at home. Thank you for answering. :)

  5. Posted 5 Jul ’15 at 14:25 | #

    These look gorgeous! Perfect for a healthy breakfast and great to grab if you’re in a hurry – thank you for the recipe :)

  6. Posted 5 Jul ’15 at 17:34 | #

    I haven’t had a chance to buy Sarah B’s cook book My New Roots yet but love her blog. I’m really glad you shared this recipe and your thoughts on her cook book, I will be going down to the bookshop tomorrow! I love the idea of white beans in this and can’t wait to make them. H x

  7. Posted 5 Jul ’15 at 17:35 | #

    This looks so delicious! I have never checked out My new roots blog and am anxious to dig into it more but I just wanted to let you know the link to their blog is going to .com when they are .org. ;) thanks for all of the fabulous info you share. It is super inspiring!

  8. Rebeca
    Posted 5 Jul ’15 at 20:10 | #

    I own her book and, yes, these are fantastic! The whole book is, actually.

    I *may* be going to the Fare Healthy festival. It’d be great to see you there!

  9. Posted 5 Jul ’15 at 23:44 | #

    I love your take on Sarah’s cookies! Her cookbook is already a staple in my kitchen. Also- just bought Green Kitchen Travels at anthropologie and I’m loving all of the beautiful photos, stories, and recipes. The way you’ve included experiences from your travels into your book is very unique and brings new flair to the recipes. :)

  10. Posted 6 Jul ’15 at 01:13 | #

    Beautiful and delicious-looking cookie bars! They would make an incredible tasting treat, breakfast or snack!

  11. Posted 6 Jul ’15 at 01:18 | #

    Fantastic idea! It’s great to know exactly what you’re putting into your body. I’m going to have to give this a go this weekend..

  12. Posted 6 Jul ’15 at 05:00 | #

    These look incredible! I would never have thought of putting beans in a breakfast cookie but I love the idea! Thanks for sharing this and I’m so excited to check out My New Roots too!

    ♥ Lisa
    strum simmer sip

  13. Megan
    Posted 6 Jul ’15 at 07:05 | #

    Could you use olive or grapeseed oil in this rather than coconut oil? I’ve developed a couple of nut allergies recently so I try not to have too much coconut often just to be safe.

  14. Janna
    Posted 6 Jul ’15 at 09:03 | #

    When I run baking soda through my translation app it comes out as bakpulver. Surely that can’t be right since baking powder is already in the recipe?! How do you translate baking soda to swedish?
    Best regards

    • Posted 6 Jul ’15 at 11:56 | #

      Hej Janna, bakning soda är bikarbonat på svenska. Men ifall du har något hemma så funkar det att ha i lite extra bakpulver istället.

    • Sandi Salus
      Posted 9 Jul ’15 at 12:41 | #

      Natron (at least that what it is in Norway).

  15. Posted 6 Jul ’15 at 11:29 | #

    I am rarely attracted by a cookies recipe, but this time your pictures are so good that I want to make them now. Thank you!

  16. Posted 6 Jul ’15 at 11:55 | #

    These look very interesting! Definitely going to look into making these, look like the perfect, healthy and on the go breakfast!

  17. Francesca
    Posted 6 Jul ’15 at 12:02 | #

    Well these cookies look perfect! I’m definitely going to make some for myself :)


  18. Posted 6 Jul ’15 at 12:22 | #

    Hey sweet friends!
    Thanks for posting this recipe and your very kind words. So glad you dig the breakfast treats :)
    Much love and summer vibes,
    Sarah B

  19. Pamela
    Posted 6 Jul ’15 at 12:50 | #

    The 2 cups of cornflakes are optional? Should I replace them with another dry ingredient?

    • Leonie
      Posted 8 Jul ’15 at 12:46 | #

      I also wondered about this – particularly at the point where, having planned poorly, I only noticed it in the list at the end of doing the steps.
      My mixture was quite wet in a sticky way, as opposed to watery wet. I added 4 heaped teaspoons of LSA and this helped with the consistency.
      They have baked and turned out very fine :o)

      All the same, I’d love to hear any feedback from David or Luise please!

      • Posted 11 Jul ’15 at 15:22 | #

        Hi Pamela and Leonie,
        Since this originally is Sarah’s recipe, she can probably answer this question better than us. I am guessing that she use cornflakes because they add a nice crunch. 2 cups seem like a lot but since they hardly weigh anything, they don’t affect the recipe that much. We have tried making them without the cornflakes and it works fine. You might want to add a little extra chopped seeds or flour to help bind the liquid. A few tablespoons LSA or just plain almond flour also sounds like an excellent suggestion.

  20. Posted 6 Jul ’15 at 13:08 | #

    I have been eyeing these cookies in Sarah’s book ever since purchasing a few weeks ago. I love how versatile this is and that it can accommodate any nuts, seeds, and dried fruit on hand. Perfect breakfast to take on the go. Thanks for sharing a recipe from one of the most positively creative and inspiring bloggers out there (aside from you guys of course!).

  21. Lisa Mills
    Posted 6 Jul ’15 at 13:24 | #

    Hey these look great! I wonder if I could substitute chickpeas for the white beans? Also, I don’t usually have apple sauce in the house, so is there something else that would make a good substitute? It’s only 1/4 of a cup, so I imagine the flavour isn’t that important. How about a ripe mashed banana?

    • Leonie
      Posted 8 Jul ’15 at 12:48 | #

      Hi Lisa, same issue in my kitchen. I mashed a small avocado which was almost same consistency, bit thicker of course. I thinned it and sweetened it with a big dash of orange juice.
      Worked a treat! Could also use maple syrup to the mashed avo to create a sweeter outcome

      • Lisa Mills
        Posted 8 Jul ’15 at 12:49 | #

        Hey thanks leonie, I hadn’t considered avocado, which is a great option as it’s less sugar with some great fats!

  22. Jessika
    Posted 6 Jul ’15 at 15:06 | #

    What an excellent way to treat the kids and myself to some good goodies!
    Do you know where i can find unsweetened applesauce in Sweden? Or can IT be replaced by something else?

  23. Posted 6 Jul ’15 at 17:07 | #

    This was the first recipe I made from Sarah’s cookbook. It is such a great cookie. Thanks to her, we don’t feel guilty eating breakfast bars in the morning anymore. Beautifully executed and photographed. Cheers!

  24. Posted 6 Jul ’15 at 19:56 | #

    These look so amazing! I’d love to munch on these before starting my day. I can’t wait to read Sarah’s book, and try all of her recipes, but I feel lucky I get to start with these!
    Thanks for sharing!
    xx Sydney

  25. Posted 6 Jul ’15 at 20:25 | #

    Such gorgeous pictures.
    I hope to see you in London in September :)

  26. Posted 7 Jul ’15 at 00:05 | #

    So delicious! The pictures are absolutely amazing! =)

  27. Posted 7 Jul ’15 at 01:01 | #

    Aren’t breakfast cookies awesome?! I made a post about them myself, but only someone like Sarah could think of putting beans in them! Gotta try them – and get the book. Thanks!

  28. Posted 7 Jul ’15 at 01:43 | #

    I’ve made these bars too and love them! Her whole book is just amazing. As are your photos – my goodness you both constantly amaze me!

  29. Posted 7 Jul ’15 at 04:07 | #

    Fully loaded breakfast bars indeed! With all those goodness packed together and then shaped into cookies – it’s definitely the great breakfast idea to kick start your day. Perfect as well for snack to go or for those really busy mornings.

  30. Posted 7 Jul ’15 at 18:04 | #

    These look really good! I am a huge fan of the breakfast bar. I can really eat too many of the processed kind, but I’ve been making my own for a while, and it feels so much more vibrant and nourishing! Plus, I am now aware of what I am putting into my body, which is always a plus :) Thanks for this cool recipe that does not include peanut butter (they always seem to have that in the recipe, but a girl gets tired of it!)
    xx Lane

  31. Leonie
    Posted 8 Jul ’15 at 12:53 | #

    I made these tonight while almost paying attention to a global webex for work on my kitchen bench.
    They ARE delicious :o) Not overly sweet and that’s perfect for me. Mashed an avocado with a splash of orange juice blended through instead of the apple sauce.
    No cornflakes but did add 1 dessertspoon of LSA to the mix at the end to help with the consistency I was looking for.

  32. Posted 8 Jul ’15 at 22:20 | #

    These look so good.
    I usually make a big batch of protein cookies for the morning rush. but these look ideal. healthy and pretty simple.Can’t wait to give the white beans a go.
    Thanks for sharing.

  33. Posted 9 Jul ’15 at 15:28 | #

    Wow, such gorgeous and bright photos! I love any excuse to have a cookie for breakfast! Beautiful work, all <3

  34. Posted 10 Jul ’15 at 20:56 | #

    These cookies are looking so delicious! They are very healthy and different and I bet they taste fantastic. I’m definitely going to try this recipe.

  35. Posted 12 Jul ’15 at 00:36 | #

    Mmmm These look lovely :) Wish I was coming to London in Sept. to attend the festival, great idea!

  36. Lady Montagu
    Posted 12 Jul ’15 at 16:56 | #

    I already baked the cookies, and they are lovely. Slightly sweet, aromatic and very filling! They only came out a little dry – does anyone have an idea how to prevent that in the future? Maybe adding a little more applesauce? Or could my oven be too powerful and I should go for a shorter baking time? Merci!

  37. Posted 13 Jul ’15 at 14:02 | #

    They look awesome!

  38. ariane
    Posted 15 Jul ’15 at 14:10 | #

    I must say that I have tried three recipes from sarah’s blog and I have been disappointed by all, this one included. The texture of the bars is not very pleasant,a little dry and somewhat cakey, and there is something off in the flavour. Maybe they are just too healthy for my taste.

  39. Posted 16 Jul ’15 at 05:03 | #

    These look INCREDIBLE! Sarah B is quite the plant-based babe – loving her new cookbook, these are on my list to try! Thanks for sharing xo

  40. Tamzin
    Posted 27 Jul ’15 at 22:24 | #

    These look amazing! Hoping on making them tomorrow! Would porridge oats work ok or not??

  41. Sara
    Posted 30 Jul ’15 at 21:55 | #

    These breakfast cookies were awesome. I made a batch last week and they’re very much gone already (I did share some with my mum…). The hint of orange is wonderful and I found that the best way to enjoy these was dipping them in yoghurt.
    Instead of the cornflakes I added little less than a cup of some fruit müsli that I had in the cupboard. Will make again!

  42. Chelsea
    Posted 2 Aug ’15 at 16:37 | #

    Made these yesterday and they turned out great. A forgiving recipe, I think. They were nicely chewey (I did add bran flakes), so I’m not sure why someone above had issues with them being dry… I even cooked them until they were a bit browned. I used canned great northerns and subbed dates in for apricots, dried blueberries for raisins, and chopped walnuts for the pumpkin seeds. They smelled a bit funny in the oven, I think from the orange/bean mix, so I was a bit nervous at first, but this is a great recipe. (They’re my pre-/during/or post-labor energy source!)

  43. Iryna and Illya
    Posted 11 Oct ’15 at 14:17 | #

    We just made these cookies, my 16 year old son and I. Illya has psoriasis, so we are trying to modify his diet to exclude gluten, dairy, sugar and a number of other things. Your web-site has been a real find for us as we have made many of your wonderful dishes without these ingredients. It was very hard in the beginning of our journey to find and learn to make foods, different from those I grew up with. Big thank you for your inspiring tasty work that enabled me to believe that I can still raise a healthy child that eats a variety of healthy foods.

  44. Megan
    Posted 14 Jul ’16 at 18:08 | #

    Could you substitute the oats for something else? My belly does not love oats, so would be interested to hear if anyone’s made these cookies with an oat substitute??

  45. Posted 5 Sep ’16 at 15:35 | #

    i made these last night (11 bars) absolutely yum! i used 1/2 oats and 1/2 quinoa! very filling. I will definately make them again, with a little variation!

  46. meg hock
    Posted 6 Oct ’16 at 19:30 | #

    Do you know how many grams of protein are in each cookie?


  47. Andrew heard
    Posted 10 Jan ’17 at 15:18 | #

    I made these earlier this morning. Followed the recipe as per directions. I didn’t use the ‘optional’ corn flakes, and I subbed dates for the apricots.

    Delishiousness. Moist and yummy.

    Thanks for another winner.

    The only drawback for me was the time and cleanup involved was quite extensive.

  48. Knitworks
    Posted 9 May ’17 at 11:44 | #

    Do you use old fashioned large flake oats or quick oats. Are the chia seeds ground or whole?

  49. AJ
    Posted 10 Jun ’17 at 23:47 | #

    Has anyone run these through a nutrition calculator? If so, can you post the results. They work great as a post workout snack! Thank you!

    • AJ
      Posted 18 Jun ’17 at 14:40 | #

      Here is what I worked out on paper for 10 servings: Calories (273), Protein (7), Carbs (39), Sugar (12), and Fat (10).

  50. Posted 18 Jun ’17 at 11:33 | #

    Magnificent recipe!

  51. Milla
    Posted 25 Jul ’17 at 19:34 | #

    do the cookies still taste as good and have the same texture when you use a ripe banana and a date as a sweetener? They look amazing but I don’t have any maple syrup or honey on my hands. Let me know, thank you.

  52. joanne
    Posted 4 Aug ’17 at 17:57 | #

    can i replace the beans with lentils (cooked), or will that have too much moisture compared to pinto/white beans?

  53. Rochelle s
    Posted 2 Nov ’17 at 14:58 | #

    I hate the very light ephemeral type face. it is a sophisticated typeface but that won’t make the food taste any better, but it does make it that much harder to read. That is the last thing anyone needs when following a recipe-eye strain.

  54. Louise
    Posted 7 Dec ’17 at 21:56 | #

    Hi! Looks delish. Can I replace the applesauce for something else?

  55. Posted 19 Jan ’18 at 13:24 | #

    I am so excited to make (and eat) these breakfast cookie bars, David & Luise! I may be too late to the party but congratulations on your cute little angel boy! Babies are so adorable, indeed. And the recipe looks fantastic and colorful that I think you made the right choice of including it, in its original form, in the book. You mentioned in the ingredients list to include chia seed. What do you think about substituting it for psyllium (as a fiber source), or flax seeds for Omega 3-consumption? Would you also recommend using poppy seeds or sesame seeds in the recipe?

  56. Anna
    Posted 19 Jun ’18 at 03:52 | #

    I like the whole idea of these, the ingredients and the general taste, but they are WAY too salty. I feel like I ruined my whole batch by adding the full teaspoon of salt (was nervous about it while adding it too. :( Will have to make them again with 1/4 salt.

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