Breastfeeding Friendly Pear Crumble Bars with Cinnamon and Cardamom
Warm spiced pears tucked between a buttery oat crust and a golden crumble topping — this is the kind of bake that makes the whole kitchen smell like autumn. The combination of Ceylon cinnamon and cardamom gives every bite a gentle, aromatic depth that feels indulgent without being overwhelming. For anyone navigating the extra nutritional demands of nursing, treats like this one earn their place on the plate: rolled oats are a longtime favorite among breastfeeding parents, and real fruit filling means you're getting something genuinely nourishing alongside the sweetness. Coconut sugar and pure maple syrup keep things naturally sweetened, and rice flour makes the base tender without any of the heaviness that can come from denser flours. The tapioca starch in the filling is a small but smart move — it thickens those glossy pear juices into a jammy layer that holds together beautifully once the bars cool. Pressing the crust firmly and letting everything set completely before slicing is the key to clean, sturdy bars that are easy to grab one-handed, which any new parent will tell you is basically a requirement. These slice into nine generous portions and keep well, making them a genuinely practical addition to a week of nourishing snacks.
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Learn more →Ingredients
9 servings
For the crust and crumble
- 1 ½ cups rolled oats
- ¾ cup rice flour
- ⅓ cup coconut sugar
- ½ tsp ground ceylon cinnamon
- ¼ tsp ground cardamom
- ¼ tsp salt
- ½ cup unsalted butter, cold and cut into small cubes
- 2 tbsp pure maple syrup
For the pear filling
- 4 medium ripe pears (about 1 ½ lbs), peeled, cored, and cut into ½-inch dice
- 3 tbsp coconut sugar
- 1 tsp ground ceylon cinnamon
- ¼ tsp ground cardamom
- 1 tbsp tapioca starch
- 1 tbsp unsalted butter
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides to use as handles for lifting the bars out later.
- 2
In a large mixing bowl, stir together the rolled oats, rice flour, coconut sugar, Ceylon cinnamon, cardamom, and salt until evenly combined. Scatter the cold butter cubes over the dry mixture and work them in with a pastry cutter or your fingertips until the mixture resembles coarse, clumpy crumbs with some pea-sized pieces of butter remaining. Drizzle in the maple syrup and toss with a fork until the mixture just holds together when pressed.
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