Banana bread oatmeal in the Instant Pot? Yes! With this Instant Pot Baked Oatmeal Bars recipe, you can make oatmeal breakfast bars with just a few minutes of hands-on time. They’re a delicious breakfast/brunch or dessert, and perfect for meal prep!
Ingredients
- coconut or olive oil spray
- 1 large ripe banana, about 1 cup mashed
- 1/2 cup plain unsweetened nondairy milk, such as almond or oat
- 2 tablespoons pure maple syrup
- 1 cup old-fashioned oats, (80 g)
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
- 1 tablespoons chopped pecans, divided
- 1 tablespoon unsweetened shredded coconut
- 2 tablespoons chopped dates or raisins, optional
- 2 tablespoons chia seeds
- Chopped pecans
- Ground cinnamon
Directions
- Pour 1 1/2 cups water into the Instant Pot.
- Oil a 6 1/2- to 7-inch round metal, glass, ceramic, or stoneware baking pan. (I used the one I bought for my air fryer)
- In a large bowl, mash the banana very well until there are no lumps. Add the milk and maple syrup and mix until well combined.
- In a separate bowl, mix together the oats, baking powder, cinnamon, salt, 1 1/2 teaspoons of the pecans, the coconut, dates or raisins, if using, and chia seeds.
- Add to the mashed banana and mix to combine.
- Transfer the batter to the prepared pan and even it out with a spatula. Sprinkle with cinnamon and place the pan on a trivet or rack.
- Cover with foil and then lower the trivet into the Instant Pot.
- Lock the lid into place, set the Pressure Release Knob to Sealing, cook at high pressure 35 minutes.
- Once the cooking cycle is done, let the pressure release naturally. Using silicone mini mitts, carefully remove the trivet with the pan and allow to cool for 15 minutes.
- Use a knife to loosen the sides and slice into 4 pieces.
- Top with the remaining chopped pecans and cinnamon, and serve. The bars can be stored, refrigerated in a closed container, for up to 5 days.
