Instant Pot Oatmeal Banana Bars

Name: Instant Pot Oatmeal Banana Bars
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4 servings
Ingredients: coconut or olive oil spray; Chopped Pecans; 1 large ripe banana; ground cinnamon; 1/2 cup plain unsweetened nondairy milk; 2 tablespoons pure maple syrup; 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

User Reviews

4.9

63 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings
4 servings
Calories
266 kcal
Course
Dessert, Breakfast, Snacks
Cuisine
American

Instant Pot Oatmeal Banana Bars

Iris Warren

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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!

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Ingredients

Servings

coconut or olive oil spray
Chopped Pecans
1 large ripe banana (about 1 cup mashed)
ground cinnamon
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

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Instructions

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.

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Nutrition Information

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Serving 1wedge Calories 266kcal (13%) Carbohydrates 45g (15%) Protein 9g (18%) Fat 6.5g (10%) Saturated Fat 1g (5%) Sodium 61mg (3%) Fiber 8g (32%) Sugar 11g (22%)