Raspberry Steel Cut Baked Oatmeal Bars

By: The I Love my Instant Pot Anti-Inflammatory Diet Recipe Book by Maryea Flaherty

Steel cut oats are the perfect base for these wholesome and hearty breakfast bars. Made with delicious raspberries, you’ll love the tart flavor mixed with the nutty flavor of the steel cut oats. Steel cut oats also provide a chewy texture and you can eat these bars with your hands or a fork!

Cuisine

Modern

Course

Breakfast, Dessert, Kids

Difficulty

Easy

Duration

15-30 min

Cooking Technique

Pressure Cook

Keywords

15-30 min, 6 people, breakfast, contributed, cook 15 min, dessert, dessert recipe, easy, erythritol, frozen raspberries, instant pot breakfast recipes, instant pot dessert, instant pot dessert recipe, instant pot recipe, kids, large eggs, modern, oatmeal recipes, prep 5 min, pressure cook, pressure cooker recipes, pure vanilla extract, salt, steel cut oats, The I Love my Instant Pot Anti-Inflammatory Diet Recipe Book by Maryea Flaherty, unsweetened vanilla almond milk

Prep Time

5 min

Cook Time

15 min

Servings

6 people

Ingredients

3 cups steel cut oats
3 large eggs
2 cups unsweetened vanilla almond milk
1/3 cup erythritol
1/4 tsp salt
1 cup frozen raspberries
1 tsp pure vanilla extract

Instructions

In a medium bowl, mix together all ingredients except the raspberries. Once the ingredients are well combined, fold in the raspberries.
Spray a 6" cake pan with cooking oil. Transfer the oat mixture to the pan and cover the pan with aluminum foil.
Pour 1 cup water into the Instant Pot® and place the steam rack inside. Place the pan with the oat mixture on top of the rack. Secure the lid.
Press the Manual or Pressure Cook button and adjust the time to 15 minutes.
When the timer beeps, quick-release pressure until float valve drops and then unlock lid.
Carefully remove the pan from the inner pot and remove the foil. Allow to cool completely before cutting into bars and serving.

Notes