Spray the inner pot of your Instant Pot with coconut or olive oil spray to prevent sticking.
In a mixing bowl, mash the ripe banana until smooth. This will serve as the natural sweetener and binder for your oatmeal.
Add the nondairy milk, pure maple syrup, old-fashioned oats, baking powder, ground cinnamon, kosher salt, chia seeds, and half of the chopped pecans into the bowl with the mashed banana. Mix until well combined.
If you’re using chopped dates or raisins, fold them into the oatmeal mixture for added sweetness and texture.
Transfer the oatmeal mixture into the prepared Instant Pot, spreading it evenly.
Secure the lid and set the Instant Pot to cook on high pressure for 10 minutes. Once the cooking time is up, allow it to naturally release for 10 minutes before performing a quick release for any remaining pressure.
Once the lid is removed, fluff the baked oatmeal with a fork. Serve warm, garnished with the remaining chopped pecans and a sprinkle of ground cinnamon.
