oatmeal bars recipe

These baked oatmeal bars, which are made without eggs, dairy or refined sugars, are like a mix between a bowl of oatmeal, a muffin and a banana oatcake. They’re portable, golden on the outside, soft in the center and irresistibly sweet. You can eat them on their own, or you can serve them in a bowl with milk and a drizzle of maple syrup or honey. The bars are a great make-ahead breakfast, as you can bake them on the weekend then eat them all week long (or even freeze them!). Chopped nuts would be a delicious addition.

Baked Oatmeal Bars (Vegan, Gluten-Free)

virgin coconut oil,

/ 9.5 ounces) old-fashioned rolled oats

chia seeds

cinnamon

cardamom

kosher salt* (see notes)

medium ripe bananas, peeled

blueberries

Preheat the oven to 425˚F. Grease an 8x8-inch baking dish generously with coconut oil.

Bring 2 cups of water to a boil.

In a heatproof bowl combine the oats, chia seeds, ground flax seeds, cinnamon, cardamom and salt. Stir to combine. Plop in 2 tablespoons of coconut oil. Pour the boiling water over the mixture and stir well. Cover with plastic wrap and let sit 5-10 minutes.

Meanwhile, in a separate bowl, mash the bananas using a fork until mostly smooth. Stir in the maple syrup.

Pour the banana mixture over the oats (which will be quite clumpy at this point) and stir well to combine. Fold in the berries.

Transfer the mixture to the greased baking dish and bake 30 minutes, or until golden on top and around the edges. Let cool 5-10 minutes (the longer it cools, the easier it will be to cut). Cut into bars and serve warm or at room temperature.

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&#039;re a delicious breakfast/brunch or dessert, and perfect for meal prep!

Instant Pot Oatmeal Banana Bars

coconut or olive oil spray

banana (about 1 cup mashed)

plain unsweetened nondairy milk (such as almond

maple syrup

oats ((80 g))

baking powder

salt

pecans (divided)

coconut

dates

pecans

Chia seed

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.

This was tasty 😋 and easy! Hardest part was finding a dish for my instapot. Decided to use my baby food/egg bite silicone mould since it fits. Made individual portions 🙌. Followed directions exactly. My 12yo daughter mixed it all up and was a nice recipes for us to do together!

Very filling, nutritious breakfast!  I’ve adapted the recipe to whatever I have on hand (pecans, walnuts, raisins….  Even mini chocolate chips!) and it’s fantastic no matter what I add.  I also add a heaping tbsp of ground flaxseed for extra fiber and a boost of Omegas.

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

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!

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

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

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.

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 

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