Pear and cinnamon oat bars
Breakfast and drink

Pear and cinnamon oat bars

Have one of these pear and cinnamon oat bars for a delicious and filling breakfast. They also make for a good on-the-go snack to help you deal with the afternoon low energy at work. Easy to make ahead to ease your busy mornings and they are freezer friendly. Vegan and gluten-free option.

I used to eat a lot of store bought granola bars growing up. You know, these “advertised like they are healthy, but actually it is more like a candy bar” type of snacks. Well, no more of that. I don’t miss their extra sugary taste, but I do miss their convenience. Especially now that I have two young kids.

These fiber packed bars are my healthy version of granola bars. Not as crunchy (thanks to their low sugar) and not as gooey (thanks to their low fat), but as delicious and satisfying and way more filling than the boxed ones.

What is in these pear and cinnamon oat bars that makes them extra delicious but still healthy?

Bars have to hold well together, especially if you want to carry them around with you away from home. The easiest way to do that is to use lots of liquid sweetener to have that sticky factor. Not in here though. These bars have bananas and lots of chia seeds to seal the ingredients all together, bringing lots of fibers in bonus.

To compensate for not using much liquid sweetener, you will add bananas + raisins + pears + a tiny bit of maple syrup. You won’t get a rush of sugar like you do with packaged granola bars, but who needs that anyway?

Also inside these bars, you will find lots of pumpkin seeds to add an interesting crunchy texture and a good amount of cinnamon to bring a yummy flavor.

What makes these pear and cinnamon oat bars special?

There is an extra step in the making of these bars: a soft and almost creamy pear middle layer. I have made them without adding this in between row and it was still very good, so skipping this extra step is an option if you are in a pinch. If you can though, take the extra few minutes to make the pear bonus layer to add that little something that makes these bars unique!

How to store them?

You can keep the whole dish, covered, in the fridge and cut the bars as you go. They will stay good for 5 days. What’s even easier is to cut them ahead and store them in a air-tight container so they are easy to grab and go.

Also, you can freeze individually cut bars so you have easy breakfasts and snacks for a few weeks. They will stay good for about 3 months in the freezer. After taking them out of the freezer, just thaw them a few seconds in the microwave if you want to eat them right away or bring them frozen to work and they will be ready for your next snack attack later in the day.

If you are looking for more on-the-go and freezable breakfast recipes, you will also like these Peanut butter and chocolate raw cookie dough bites or these Banana, oat and date breakfast sandwiches.

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Pear and cinnamon oat bars

These pear and cinnamon oat bars are soft and so filling, they make for a perfect on-the-go breakfast or snack. Vegan, freezer-friendly and gluten-free.
Prep Time10 mins
Cook Time40 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: Vegan
Servings: 8 bars
Author: plantbasedjess


For the oat mixture:

  • 3 1/2 cup old fashionned oat Choose gluten-free if necessary
  • 1 cup raisin
  • 4 tbsp chia seeds
  • 4 tbsp pumpkin seeds
  • 3 tsp cinnamon
  • 1 cup bananas mashed with a fork
  • 2 tbsp peanut butter
  • 1 1/2 cup unsweetened almond milk
  • 1 tsp vanilla extract
  • 2 tbsp maple syrup

For the pear filling:

  • 2 ripe pears unpeeled and diced small
  • 2 tbsp maple syrup
  • 2 tbsp corn starch *
  • 1 tsp cinnamon


  • Pre-heat the oven at 375°. Cover a 8 inches baking dish with parchement paper.
  • In a large bowl, mix the oats, raisins, chia seeds, pumpkin seeds and cinnamon together.
  • In a medium bowl, start by mixing well the mashed banana and the peanut butter until you reach a very smooth texture (it will get nice and creamy). Then add the almond milk, vanilla extract and maple syrup and mix everything together.
  • Transfer the banana mixture to the oats mixture and mix well. Set aside.
  • In an other medium bowl, mix all the pear filling ingredients together. Set aside.
  • To buil the bars, put 3 cups of the oat preparation in the bottom of the dish and press well to make it an even base (I like to use my hands for this step). You want to press enough so the bars will hold well together after cooking.
    Then scatter the pear mixture on top and finish by evenly distribute it all over the top by spreading it with a spoon.
    Finally, top with the rest of the oat mixture and spread it evenly. For this last step, I like to roughly distribute the oat mixture everywhere by just putting it on top of the pear layer small amount at the time, then gently spreading it with a spoon and finally press on top with my hand. This way, it keeps the pear layer intact underneath.
  • Cook in the oven uncovered for 40 minutes. Let cool completely before removing the preparation from the baking dish.
  • Cut in bars (or squares!) and store in the fridge for up to 3 days. Can be frozen.


*Use Gluten-free if necessary, like this Corn starch from Bob’s mill.

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