Wholesome Pear Bars (Printable Version)
Naturally sweet pear bars with oats and warm spices make a perfect wholesome snack or dessert.
# What You'll Need:
→ Fruit Filling
01 - 3 ripe pears, peeled, cored, and diced (about 2 cups)
02 - 2 tbsp maple syrup or honey
03 - 1/2 tsp ground cinnamon
04 - 1 tsp lemon juice
05 - 1 tbsp cornstarch
→ Oat Base and Crumble
06 - 1 1/2 cups rolled oats
07 - 1 cup whole wheat flour
08 - 1/3 cup brown sugar
09 - 1/2 tsp ground cinnamon
10 - 1/4 tsp salt
11 - 1/2 cup unsalted butter, melted (or coconut oil for dairy-free)
12 - 1 tsp vanilla extract
# How To Make:
01 - Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper.
02 - In a medium bowl, toss diced pears with maple syrup, cinnamon, lemon juice, and cornstarch until evenly coated. Set aside.
03 - In a large bowl, combine rolled oats, whole wheat flour, brown sugar, cinnamon, and salt. Pour in melted butter and vanilla extract. Stir until the mixture is crumbly and evenly moistened.
04 - Reserve 3/4 cup of the oat mixture for the topping. Press the remaining oat mixture firmly and evenly into the bottom of the prepared pan to create a solid crust layer.
05 - Spread the pear mixture evenly over the pressed oat crust, ensuring it covers the entire surface.
06 - Sprinkle the reserved oat crumble evenly over the pear filling, covering it completely.
07 - Bake for 35 minutes, or until the top is golden brown and the fruit filling is bubbling around the edges.
08 - Allow the bars to cool completely in the pan before cutting into 12 bars. This ensures clean edges and proper set.
# Expert Advice:
01 -
- These bars hit that perfect sweet spot between wholesome dessert and legitimate breakfast food
- The oat crumble stays tender for days, making them ideal for grab and go mornings
02 -
- Pressing the base firmly into the pan is the secret to bars that hold together when you cut them
- Completely cool bars will slice much cleaner than warm ones, so resist the urge to dig in immediately
03 -
- Use a kitchen scale to weigh your flour if you have one—too much flour makes bars dense and dry
- The crumble should look like wet sand, clumping together when squeezed but still breakable