- 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
In a medium bowl, mix together all ingredients except the raspberries. Once the ingredients are well combined, fold in the raspberries.
6″cake pan with cooking oil. Transfer the oat mixture to the pan and cover the pan with aluminum foil.
1 cupwater 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.