For the bottom layer: Place 1 tablespoon of cashew or almond butter in the bottom of each of 4 shot glasses or ramekins and freeze about 1 hour.
For the middle layer: Preheat the oven to 375 degrees F. Remove the shot glasses from the freezer.
Mix the chopped pear with the lemon juice, cinnamon, nutmeg and cardamom in a small bowl. Evenly distribute the mixture among the shot glasses.
For the topping: Combine the oats, coconut flakes, almonds, cashews, honey and cinnamon in a medium bowl. Layer evenly on top of the pear mixture in each glass.
Bake directly on the oven rack (or on a baking sheet) until bubbling slightly and beginning to brown, 20 to 25 minutes.
Recipe courtesy of Keri Glassman