Preheat oven to 325°F. In a large shallow baking pan (such as a 15x10x1-inch pan) combine pecans and oats. Spread to an even layer. Bake, uncovered, for 8 minutes or until oats and pecans are lightly toasted, stirring once halfway through baking. Cool about 10 minutes. Increase oven temperature to 350°F.
Meanwhile, grease and lightly flour a 9-inch round (with 1 ½ inch tall sides) cake pan (I use refined coconut oil and cassava flour or rice flour for this).* Set pan aside.
In a blender combine eggs, syrup, oil, and vanilla. Cover; blend until well combined. Add oats and pecans, baking powder, cinnamon and salt. Cover; blend until oats and pecans are nearly smooth and everything is well combined.
Stir in shredded pear. Pour batter into prepared pan, spreading top to an even layer.
Bake in the 350°F oven for 20 to 25 minutes or until top springs back when lightly touched. Cool cake in pan on a wire rack for 10 minutes. Remove cake from the pan. Cool at least 15 minutes before serving. Serve warm or completely cooled.