Breakfast Cinnamon Bars

(Total Time: 25 MIN| Serves: 2)

2 tbsp coconut oil
1 cup unsweetened almond milk
2 large eggs
1/3 cup hemp seeds
1 tbsp almonds, chopped
1/3 cup pumpkin puree
2 tbsp sesame seeds

2 tbsp swerve


  1. Line a small baking dish with some parchment paper. Set aside.
  2. Place coconut oil and swerve in a microwave-safe bowl and microwave for 1 minute. Whisk together and transfer to a deep bowl along with the remaining ingredients. Stir well and transfer to the prepared dish. Loosely cover with aluminum foil and set aside.
  3. Plug in the instant pot and pour in 1 cup of water in the inner pot. Position the trivet and place the baking dish on top.
  4. Seal the lid and set the steam release handle to the ‘’Sealing’’ position. Press the ‘’Manual’’ button and set the timer for 15 minutes on high pressure.
  5. When done, perform a quick pressure release by moving the pressure valve to the ‘’Venting’’ position. Carefully open the lid and remove the dish.
  6. Chill for a while and cut into 4 bars. Serve immediately.
    Per Serving(Calories 417| Total Fats 36.7g | Net Carbs: 5g | Protein 17g |Fiber: 3.9g)