Alkaline Diet Recipe: Sweet Pumpkin Breakfast Bars



These breakfast bars are so much tastier than store-bought granola bars! And they are so much better for you too!

It doesn’t take much effort to combine these nutrient-dense, low-acid ingredients. And they’ll last up to a few days, but good luck keeping them around that long if your house is anything like mine.

They make a quick on-the-go alkaline breakfast, kids will love these in their school lunches, and you can enjoy them as an afternoon snack.

Give them a try and let me know what you think over on Facebook.

Sweet Pumpkin Breakfast Bars

Serves 4


dates2 cups gluten-free oats (I use Bob’s Red Mill)  

1 cup organic canned pumpkin puree or fresh pumpkin

1 tsp. vanilla (I prefer 4 drops of Medicine Flower Vanilla)

3 pitted dates, finely diced

1 tsp. cinnamon

2 tbsp. chia seeds

1/4 cup raw almonds, chopped

1/4 cup unsweetened shredded coconut flakes

1 tsp. coconut oil




Preheat oven to 350° F. Grease an 8x8 pan with the coconut oil. Combine all ingredients in a mixing bowl.


Press mixture into the pan and bake for 18-20 minutes or until the top is golden and firm to the touch. Let cool. Slice into bars and store in an airtight container for up to 3 days.




After following directions above to combine ingredients, form into bars. Place bars on dehydrator tray at 115° F for 24 hours. Flip halfway.


Bonus tip: For variety, you can substitute in grated green apples for the canned pumpkin.


Serve and enjoy!


alkamind-complete-foodguide-coverFor more on which foods to avoid (like typical granola and granola bars) and which to enjoy (like pumpkin, gluten-free oats, and coconut flakes), get your copy of The Ultimate Alkaline/Acid Food Chart now for easy, clear information about hundreds of foods!

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