Instant Pot Oatmeal Banana Bars
"Who knew you could whip up banana bread oatmeal in the Instant Pot? With this recipe for Instant Pot Oatmeal Banana Bars, you'll be able to create tasty oatmeal breakfast bars in just a matter of minutes. These bars make for a delightful option for breakfast, brunch, or even a sweet treat, and they’re ideal for preparing ahead of time!"
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Ingredients
- coconut or olive oil spray
- 1 cup old-fashioned oats
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
- 1 tablespoons chopped pecans
- 1 tablespoon unsweetened shredded coconut
- 2 tablespoons chopped dates or raisins
- 2 tablespoons chia seeds
- Chopped pecans
- Ground cinnamon
- 1 large ripe banana
- 1/2 cup plain unsweetened nondairy milk
- 2 tablespoons pure maple syrup
Equipment Needed
- Instant Pot
Instructions
- 1
Begin by adding 1 1/2 cups of water to the Instant Pot's inner pot.
- 2
Grease a round baking dish that measures between 6 1/2 to 7 inches, which can be made of metal, glass, ceramic, or stoneware. (I utilized the one I purchased for my air fryer.)
- 3
In a spacious mixing bowl, thoroughly mash the banana until it is completely smooth, ensuring no lumps remain. Incorporate the milk and maple syrup, mixing until everything is well blended.
- 4
In another bowl, combine the oats, baking powder, cinnamon, salt, 1 1/2 teaspoons of chopped pecans, coconut, and, if desired, dates or raisins, along with the chia seeds.
- 5
Pour this mixture into the mashed banana and stir until fully combined.
- 6
Spoon the batter into the greased baking dish, smoothing the top with a spatula. Dust with cinnamon and position the pan on a trivet or rack.
- 7
Cover the pan with aluminum foil, then carefully lower the trivet into the Instant Pot.
- 8
Secure the lid tightly, adjust the Pressure Release Knob to the Sealing position, and set to cook at high pressure for 35 minutes.
- 9
After the cooking period has finished, allow the pressure to release naturally. Using silicone mini mitts, gently lift the trivet with the pan out of the pot and let it cool for 15 minutes.
- 10
Once cooled, run a knife around the edges to loosen the bars and cut them into 4 equal pieces.
- 11
Garnish with the remaining chopped pecans and a sprinkle of cinnamon before serving. These bars can be stored in a sealed container in the refrigerator for up to 5 days.