Instructions

Follow the steps and taste along the way.

1. Prepare the base

   Preheat the oven to 180 °C. Line an approximately 20 × 20 cm baking tin with a square of parchment paper. Set aside 50 g of the 200 g of rolled oats and blend them into a fine powder.

   

2. Grate the pear

   Coarsely grate the pear into a bowl. Stir in the lemon juice, tahini, honey and water until evenly combined.

   

3. Mix the batter

   Add the whole and ground oats, pumpkin seeds, dried cranberries, cinnamon and salt to the pear mixture. Mix thoroughly; the mixture should be thick and moist, with no free liquid.

   

4. Bake the bars

   Transfer the mixture to the prepared tin and press it firmly into an even layer with your palm or the back of a spoon. Bake for 25 to 28 minutes at 180 °C, until the edges are lightly browned and the surface feels firm to the touch.

   

5. Cool and slice

   Remove the tin from the oven and let the bars cool completely in the tin for at least 30 minutes. Then lift them out using the parchment paper and cut into 8 squares; serve at room temperature.