Raspberry Steel Cut Baked Oatmeal Bars

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

Raspberry Steel Cut Baked Oatmeal Bars
cuisine icon Cuisine
Modern
cuisine icon Course
Breakfast, Dessert, Kids
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Cooking Technique
Pressure Cook
cuisine icon 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 icon Prep Time
5 min
cook icon Cook Time
15 min

serving icon 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
  • CALORIES: 399 | FAT: 9g | PROTEIN: 18g | SODIUM: 192mg | FIBER: 12g | CARBOHYDRATES: 72g | SUGAR: 1g
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