Prep time: 5 minutes, Cook time: 20 minutes, Serves 10
1 cup quick-cooking oats
½ cup all-natural peanut butter
¹⁄₃ cup pure maple syrup
1 tbsp. extra-virgin olive oil
¼ tsp. fine sea salt
¹⁄₃ cup dried cranberries or raisins
½ cup raw pumpkin seeds
1 cup water
Line a 7-inch round pan with parchment paper. Combine the oats, peanut butter, maple syrup, olive oil, and salt in a large bowl and stir well.
Fold in the dried cranberries and pumpkin seeds, then scrape the batter into the prepared pan. Use a spatula to press the batter evenly into the bottom of the pan.
Pour the water into the Instant Pot and insert a trivet. Place the pan on the trivet.
Cover the pan with another piece of parchment to protect the granola bars from condensation. Secure the lid.
Select the Manual mode and set the cooking time for 20 minutes at High Pressure.
Once cooking is complete, do a natural pressure release for 10 minutes, then release any remaining pressure. Carefully open the lid.
Remove the trivet and let the granola cool completely in the pan. Cut the cooled granola into 10 pieces and serve.