Creamy Baked Oatmeal in the Instant Pot

Banana bread–style oatmeal made in the Instant Pot? Absolutely. This Instant Pot Baked Oatmeal Bars recipe yields banana oatmeal breakfast bars with only a few minutes of hands-on time. They make a satisfying breakfast or brunch, double as a dessert or snack, and are ideal for meal prep.

Easy Instant Pot Baked Oatmeal Bars

If you enjoy baked oatmeal, this Instant Pot version is a great twist. It blends ripe banana, warm cinnamon, chopped dates, shredded coconut, maple syrup, and chia seeds into a bar that’s naturally sweet and full of texture. The recipe is vegan, dairy-free, and gluten-free when you use certified gluten-free oats. The result is a fiber-rich, portable breakfast that reheats well and stores easily for the week.

This version is adapted from a trusted Instant Pot cookbook and comes together quickly. The chia seeds add body and a pleasant chew, while the dates contribute chewy bursts of sweetness. A small amount of chopped pecans and a dusting of cinnamon on top create a crumb-like finish that evokes banana bread without the fuss of baking in a conventional oven.

If you like experimenting with pressure-cooker breakfasts, this method is convenient for cooking oats and producing a consistent texture. These bars also pair well with yogurt, nut butter, fresh fruit, or a drizzle of additional maple syrup when serving.

Tools Needed

This recipe is made using the pot-in-pot method. You will need an Instant Pot, the metal trivet or steamer rack that fits inside, and a 6½ to 7-inch round baking dish made of metal, glass, ceramic, or stoneware. A tight-fitting sheet of foil helps protect the pan while it cooks.

How to Make These Oatmeal Bars

The recipe requires minimal prep and mainly involves mixing wet and dry ingredients, pressing the mixture into a pan, and pressure cooking. Follow these clear steps for reliable results.

• Prepare the liquid mixture. Mash a ripe banana thoroughly until smooth, then whisk in nondairy milk and maple syrup.
• Combine dry ingredients. In a separate bowl, stir together old-fashioned oats, baking powder, cinnamon, salt, chopped pecans, shredded coconut, chopped dates or raisins (optional), and chia seeds.
• Mix and assemble. Add the dry mix to the banana mixture and stir until evenly combined. Transfer the batter to a greased 6½–7 inch pan and smooth the top with a spatula. Sprinkle additional cinnamon and reserved pecans over the surface.
• Cook pot-in-pot. Pour 1½ cups of water into the Instant Pot. Place the trivet inside, set the prepared pan on the trivet, cover the pan with foil, and lower the trivet into the pot. Lock the lid and set the valve to Sealing. Cook on high pressure for 35 minutes, then allow the pressure to release naturally.
• Cool and serve. Carefully remove the pan using oven mitts, let cool for about 15 minutes, then run a knife around the edges and slice into four wedges. Top with chopped pecans and a dusting of cinnamon before serving.

Variations

Simple swaps let you tailor these bars to dietary needs or taste preferences:

• Nut-free: Omit pecans or replace with toasted seeds like pumpkin seeds.
• Oat-free option: Use rice flakes or quinoa flakes in place of oats for a similar texture.
• Extra mix-ins: Stir in a tablespoon of nut butter, a handful of chocolate chips, or a splash of vanilla for added flavor.

Make-Ahead and Storage

Yes — these oatmeal bars are perfect for preparing ahead. Allow cooled bars to chill in an airtight container and refrigerate for up to 5 days. Reheat individual wedges in the microwave for a quick morning meal or enjoy cold as an on-the-go snack.

More Instant Pot Recipes You Might Like

• Instant Pot Baked Ziti
• Instant Pot Risotto with Prosciutto, Peas, and Herbs
• Perfect Quinoa in the Instant Pot
• Instant Pot Steel Cut Oats
• Quick Beef Chili