Banana Bread Baked Oatmeal in the Instant Pot? Yes! It’s a delicious breakfast/brunch or dessert, and perfect for meal prep!
Instant Pot Baked Oatmeal Bars
If you love baked oatmeal as much as I do, you’ll love this Instant Pot version made with bananas, cinnamon, dates, coconut, maple and chia seeds. It’s delicious and loaded with fiber and is vegan, dairy-free and gluten-free. For more pressure cooker ideas, you can see all my Instant Pot recipes here.
This Instant Pot Oatmeal Banana Bar recipe is from Vegan Richa’s Instant Pot Cookbook; 150 Plant-based Recipes from Indian Cuisine and Beyond by Richa Hingle. Her book has so many wonderful vegan recipes for the Instant Pot, but I was really curious about this recipe which is actually in her dessert chapter. It was so easy to make and was so delicious, I had it for breakfast all week! I loved the addition of chia seeds and dates.
Richa says “I am not a big fan of gooey oatmeal, so I try to use it in recipes like this bar. This is a banana bread oatmeal bar. It has nuts and dates and makes for a great breakfast. The chopped pecan and cinnamon give it nice crumb-like topping.”
This recipe using the pot-in pot method. You will need an Instant Pot, the wire metal steamer rack that comes with your instant pot, and a 6 1/2 to 7 inch round glass, ceramic, metal or stoneware baking dish. I used the one that came as a set with my air fryer accessories.
• You can make this nut-free: Simply omit the pecans.
• To make this Oat-free: she suggests using rice flakes or quinoa flakes instead of oats.
Refrigerate up to 4 days.
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Instant Pot Oatmeal Banana Bars
Banana Bread Baked Oatmeal in the Instant Pot? Yes! It’s a delicious breakfast, and perfect for meal prep!
- 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
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.
Serving: 1wedge, Calories: 266kcal, Carbohydrates: 45g, Protein: 9g, Fat: 6.5g, Saturated Fat: 1g, Sodium: 61mg, Fiber: 8g, Sugar: 11g
Keywords: instant pot baked oatmeal, Instant pot oatmeal bars