Instant Pot Baked Oatmeal Bars

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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
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.

Instant Pot Baked Oatmeal

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.”

Tools Needed

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.

Meal Prep

Refrigerate up to 4 days.

pot in pot method for Instant Pot baked oatmeal.

Instant Pot Baked OatmealInstant Pot Oatmeal Banana Bars

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Instant Pot Baked Oatmeal
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Instant Pot Oatmeal Banana Bars

266 Cals 9 Protein 45 Carbs 6.5 Fats
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hr
Yield: 4 servings
COURSE: Breakfast, Dessert, Snack
CUISINE: American
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.
    how to make Instant Pot Baked Oatmeal
  • 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




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  1. I love this recipe! Filling and flavorful without refined sugar. Thank you!

  2. These are really good! I used instant oats, nonfat dairy milk, walnuts chopped fine and the rest of the ingredients listed other than the coconut. I don’t particularly like nuts, but love the crunch and protein they offer. I baked in the oven at 400deg for 20min. I probably could have went to 25min for them to be a bit crispier. Again, I used instant oats though. Topping with the greek yogurt is an excellent compliment!

  3. How do I make this in the oven? I don’t have an instant pot.

  4. Can this be made in the oven?  If so how. 

  5. Great recipe!  Made these today or breakfast the next few days.  Used chopped dates and coconut milk.  Thanks for another great recipe!

  6. Instead of instant pot oatmeal banana bars can they be air fryer or baked

  7. Don’t have an insta pot. Can I make in oven at what temp and how long? 

  8. At what temperature is this recipe cooked in the oven & for how long?

  9. Another winner. I really enjoyed this easy to make anytime treat.
    I made a few mistakes while preparing; I couldn’t get the lumps out of the bananas so I used an immersion blender, along with the milk. I think it made the base to thin. Instead of a puree it was more liquid. The other error was the size of my pan. It was more wide,about 8′ circumference, than deep. Both errors caused, I beleive, my final product to lack the depth and height that is in the pictures Gina provided. I opted for 1 tablespoon of maple syrup. I figured the dates and bananas would be sweet enough. I was right. Next time I’ll either omit the maple syrup or just use use 1tsp. Despite my errors and the 1 modification the flavors and taste were scrumptious. All in all, this recipe is a new favorite.

  10. This was good. I would reduce the maple syrup next time and also not use dried cranberries as it was sweeter than necessary and added more calories to this. 1/4 is small serving. I used two teaspoons of chia seeds and dried cranberries as my dried fruit. No nuts. Added a little Greek yogurt at the end 

  11. This recipe is fantastic! I’ve made it twice and flavor and texture was consistent. We’ve had it as an evening snack with berries and coconut whipped cream as well as for breakfast. Perfect anytime!

  12. “Skinnytaste” was the title that caught my attention. I enjoy eating, but we must also balance our diet. At the same time, we must consume nutritious foods.

  13. After mixing everything together, I was puzzling over the cook time when I realized I was using *instant oats* and that’s why 35 min seemed way too long! Whoops. I pressure cooked for 7 minutes with the quick oats and it came out great. Thanks for the recipe.

  14. Made this as written with dates. So nice! I love the chew you get with baked oatmeal. Definitely a first time making baked oatmeal in the InstantPot!