Eating Bird Food · by Brittany Mullins★ 5.0 (3)
Baked Pears
NUTRITION · PER SERVING40M COOK
CAL 17%·PRO 5%
CARBS 54G62% OF CAL
9G FIBER0G ADDED0G INTRINSIC10G OTHER35G TOTAL SUGAR
FAT 16G42% OF CAL
9G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender roasted pears topped with a pecan-oat crumble and coconut sugar. A cozy, quick dessert best served warm with ice cream.
dessertamericanbaked good🍪 sheet pan🥧 baking dish🔥 ovengluten freeveganvegetarian
View the full recipe on Eating Bird Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 ripe pears (Bartlett or Anjou)
- ⅓ cup old fashioned rolled oats
- ¼ cup coconut sugar
- ¼ cup chopped pecans
- 1 teaspoon cinnamon
- ¼ tsp salt
- 3 Tablespoons coconut oil (or butter, softened to room temperature)
At a glance
PER SERVING · TIME 40M
CAL 17%·PRO 5%
CARBS 54G62% OF CAL
9G FIBER0G ADDED0G INTRINSIC10G OTHER35G TOTAL SUGAR
FAT 16G42% OF CAL
9G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 148mg
- Total sugar
- 35g
- Added sugar
- ≥12g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 314mg
- Calcium
- 36mg
- Iron
- 0.94mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 148MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.