Mix oats,cinnamon, baking powder, and salt in a medium sized bowl.

Add in milk, vanilla, and maple syrup. Stir and allow the milk mixture to seep into the oats.

Using a 1/3 cup scoop, portion the oatmeal equally into the mason jars. Top with fruit.

Cover each jar with aluminium foil. Place trivet at the bottom of the Instant Pot and add 2 cups of water. Stack jars on top of the trivet.

Set Instant Pot for 12 minutes on LOW pressure. After cooktime is through, let it natural release for 10 minutes, then carefully release any leftover steam.

Using an oven mitt, remove oatmeal jars from the IP and let cool before sealing and storing in the refrigerator.

Eat or freeze within 4-5 days.