Pear and oat bars

Mandy Sacher
Mandy Sacher
Child nutrition expert and mother of two, Mandy Sacher, is a Paediatric Nutritionist and SOS Feeding Consultant. Her private practice focuses on prenatal and childhood nutrition, helping parents and mums-to-be feed their children healthy, nourishing foods right from the start. Mandy’s philosophy is simple: train children’s taste buds to enjoy nourishing, nutritionally...
Updated on Jun 14, 2024 · 1 min read

Ingredients


  • 120g Coconut Oil
  • 100g Raw Honey
  • 200g Gluten-Free Oats
  • 80g Buckwheat Flour
  • 50g Tapioca Flour
  • 1 Tsp Ground Cinnamon
  • 250g Ripe Pear, Peeled And Grated
  • 2 Tsp Vanilla Powder Or Extract

Method


  1. Preheat oven to 180C and line a 20x30cm cake tin with baking paper.
  2. In a small saucepan, melt coconut oil and honey over medium heat and stir until well combined.
  3. In a small saucepan, melt coconut oil and honey over medium heat and stir until well combined.
  4. Add honey mix along with pear and vanilla to the dry mixture and stir to combine.
  5. Press into prepared baking dish and bake in oven for 25-30 mins.
  6. Allow to cool in the tin, then cut into squares.

Tip:


Swap coconut oil for butter for a non-dairy free version. Swap pears for apples or other fruit puree.

Serve immediately, store in the fridge for up to 6 days or freeze for up to 4 months.


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