Servings: 10

1 cup quick-cooking oats 1 cup quick-cooking oats
⅓ cup pure maple syrup ⅓ cup pure maple syrup
½ cup all-natural peanut butter ½ cup all-natural peanut butter
1 tablespoon extra-virgin olive oil 1 tablespoon extra-virgin olive oil
¼ teaspoon fine sea salt ¼ teaspoon fine sea salt
⅓ cup dried cranberries or raisins ⅓ cup dried cranberries or raisins
½ cup raw pumpkin seeds (pepitas) ½ cup raw pumpkin seeds (pepitas)

Line a 7-inch round pan with parchment paper.
In a large bowl, combine the oats, maple syrup, peanut butter, olive oil, and salt and stir well. Fold in the dried fruit and pumpkin seeds, then pour the batter into the prepared pan, using a spatula to press the mixture evenly into the bottom of the pan.
Pour 1 cup water into the Instant Pot and arrange the handled trivet on the bottom. Place the pan on top of the trivet. Cover the pan with an upside down plate or another piece of parchment to protect the granola bars from condensation. Secure the lid, moving the steam release valve to Sealing. Select Manuel/Pressure Cook to cook on high pressure fur 20 minutes.
Let the pressure naturally release for 10 minutes, then move the steam release valve to Venting. When the floating valve drops, remove the lid. Use oven mitts to lift the trivet and the pan out of the pot. Let the granola cool completely in the pan, at least 1 hour.
Cut the cooled granola into 10 pieces. The round pan will make the bars uneven in size, but you can cut them into uniform wedges if you'd prefer. Wrap them individually in plastic wrap or place them in an airtight container and store in the fridge for 2 weeks.

Per Serving: Calories 194, Fat 11g, Carbohydrates 20g, Fiber 2g, Protein 6g  Per Serving: Calories 194, Fat 11g, Carbohydrates 20g, Fiber 2g, Protein 6g