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Spiced Pear and Amaranth Breakfast Bars
Original recipe: 12 servings · Prep: 15 min · Cook: 50 min · Total: 125 min
By TinyTummyTreats Editorial TeamPublished Apr 20, 2026 | Updated Oct 17, 2026
International
125 mins
easy-to-makewhole-grainsfruit-basedmake-aheadlunchbox-friendlyfinger-food-friendlysoft-texturegluten-free
Amaranth flour and gluten-free oats combine with pear, applesauce, cinnamon and ginger. Bake in an 8-inch square pan and cool completely before cutting. Estimated timing (not kitchen-tested): preparation 15 minutes; cooking 50 minutes; additional elapsed time 60 minutes; total about 125 minutes. Additional time includes the relevant cooling, chilling, soaking, marinating or resting stages. Cooling varies with room temperature and portion size. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.
Prep
15 min
Cook
50 min
Total
125 min
Servings
12
Difficulty
easy
Cuisine
International
Ingredients
Servings
12
- 1 cup amaranth flour
- 1/2 cup rolled oats, gluten-free
- 1 cup ripe pear, peeled and finely chopped or grated
- 1/4 cup unsweetened applesauce
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1 tsp baking powder
- 2 tbsp melted coconut oil
- 1 tsp vanilla extract
- 3 tbsp water or unsweetened oat milk labeled gluten-free, plus a little more as needed
Instructions
-
Preheat the oven to 350 degrees F (175 degrees C). Line an 8x8 inch (20x20 cm) square baking pan with parchment paper.
-
In a large bowl, combine the amaranth flour, gluten-free rolled oats, baking powder, cinnamon, and ginger. Mix well to evenly distribute the spices.
-
In a separate bowl, mix the finely chopped or grated pear with unsweetened applesauce, melted coconut oil, vanilla extract, and water or unsweetened oat milk labeled gluten-free.
-
Add the wet ingredients to the dry ingredients and gently fold until a uniform, slightly sticky batter forms. If too dry, add water or milk a teaspoon at a time to reach desired consistency.
-
Spread the batter evenly in the prepared pan, pressing gently to flatten the surface.
-
Bake for 20 to 25 minutes or until edges are lightly golden and the center is set.
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Remove the pan from the oven and allow the bars to cool completely before cutting into toddler-sized portions.
-
Cool promptly in small portions and refrigerate within 1–2 hours. Use within 2 days. If reheating, reheat only once until steaming throughout, then cool to a suitable serving temperature. Discard food left on the child’s plate.
-
Serve at a suitable temperature and cut portions to suit the child’s eating skills.
Tips
Use finely chopped or grated pear and line the pan with parchment. Choose water or unsweetened oat milk labeled gluten-free. Cool completely before cutting; overall timing remains estimated; see the timing estimate above until cooling duration is established.
Frequently Asked Questions
- How should I prepare the pear?
- Peel the ripe pear and finely chop or grate it before measuring and mixing with the wet ingredients.
- When should I cut the bars?
- Let the baked mixture cool completely in the pan before cutting. The listed servings do not establish an exact number of cut bars.
Storage
Cool promptly in small portions and refrigerate within 1–2 hours. Use within 2 days. If reheating, reheat only once until steaming throughout, then cool to a suitable serving temperature. Discard food left on the child’s plate.
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