Caramel Pear Oat Squares


  • 1 1/2 cups rolled oats
  • 1 cup whole wheat pastry flour
  • 1/2 tsp baking soda
  • 1/4 tsp fine sea salt
  • 1/2 cup brown sugar
  • 1 flax egg (mix 1 tbsp flax seeds, grounded, with 3 tbsp water)
  • 1/2 cup + 2 tbsp Earth Balance buttery spread, melted
  • 1/4 cup maple syrup
  • 1 tsp pure vanilla extract
  • 2 tbsp milk (I used unsweetened soy milk)
  • 2 pears, peeled, thinly sliced and chopped in 1-inch pieces)


  • 1/2 cup brown rice syrup
  • 6 tbsp Earth Balance
  • 1 tsp fleur de sel
  • 2 tbsp maple syrup
  • 1 tbsp smooth cashew butter (or peanut butter)

Directions: Make the flax egg and set aside Line a 9 x 9 square pan with parchment paper and grease the sides.

In a bowl, mix oats, flour, baking soda, salt and brown sugar. In a second bowl, mix flax egg, melted earth balance, maple syrup, vanilla and milk. Add wet to dry ingredients and mix, using your hands if necessary. Set aside 1/2 cup of the mixture and pour the rest in the pan. Wet your hands and press the mixture down. Place chopped pears on top.

Preheat oven to 350°F and prepare caramel.

In a small saucepan, bring brown rice syrup and earth balance to a boil. Stir well and reduce to medium heat. Stir for a couple of minutes. Add fleur de sel. maple syrup and nut butter and continue stirring until mixture gets thick (at least 5 minutes). It is important to stir constantly or the caramel will burn.

Pour caramel everywhere over pears. You won't be able to spread it after since it hardens quickly.

Sprinkle reserved oat mixture on top. Bake for 30 minutes. Let cool for 15 minutes, then place in refrigerator at least 30 minutes. Remove gently from pan (lift with the parchment paper) and keep in fridge until ready to serve.

Makes 6-8 servings

© Sweet Salty Spicy, 2011