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Banana Chocolate Chip Bundt Cake
Raspberry Steel Cut Baked Oatmeal Bars
| By : |
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!
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| 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
Ingredients
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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.
Recipe Notes
CALORIES: 399 | FAT: 9g | PROTEIN: 18g | SODIUM: 192mg | FIBER: 12g | CARBOHYDRATES: 72g | SUGAR: 1g
175 anti-inflammatory diet recipes to make for the hottest kitchen appliance—the Instant Pot®—for those who want fast, delicious meals the whole family will love.
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The “I Love My Instant Pot®” Anti-Inflammatory Diet Recipe Book shows you how to make satisfying, whole-food dishes from breakfast to dinner and from snacks to dessert. Discover how quick and easy it is to follow the anti-inflammatory diet using everyone’s favorite cooking appliance. This cookbook makes creating healthy recipes in your Instant Pot easier than ever!
Maryea Flaherty is the blogger behind Happy Healthy Mama, a healthy lifestyle blog that inspires others to live their healthiest life. She’s been blogging since 2010 and her work has been featured on Self, BuzzFeed, Greatist, Foodgawker, Tastespotting, Finding Vegan, and in Low Sugar Living magazine. She is the author of The “I Love My Instant Pot” Anti-Inflammatory Diet Recipe Book and Anti-Inflammatory Drinks for Health.
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I tried this recipe and it was a total flop. was the 3 cups steel cut oats supposed to be cooked or the actual steel cut oats (dry)?
Worst recipe EVER! With 3 cups of oats and 2 cups almond milk theres no way it will fit in a 6 inch cake pan! I have been a professinal cake artist for years and just common sense tells you this isnt going to fit! I did 1/2 the recipe in pan and it did not cook according to instruction. Big waste of materials.
Do NOT bother with this recipe. Like many others said the ratio is too big for a 6inch pan so you have to adjust it down. Then by the time your cooking is over it’s just a warm mush and not a crisp bar. I’ll salvaged this recipe by putting on the air fryer life and baking it with 360°F for 30 minutes. But I would never follow this recipe again!
Thank you for the recipe! I use a silicone trivet and it’s much better than the metal trivet that came with the instant pot. I got it on Amazon: https://www.amazon.com/dp/B082XZNGPJ
I followed the instructions and after 15 minutes the batter was 1/2 cooked, put it back in for another 10 and it still was not done. I have it the normal oven now trying to salvage it. Good luck to anyone who tries this recipe.