Slow Cooker Peanut Butter Banana Oatmeal Bars
Slow Cooker Peanut Butter Banana Oatmeal Bars combine all the goodness of wholesome oats, ripe bananas, and creamy peanut butter, in a convenient, fun bar form that’s perfect for on-the-go breakfasts! With the convenience of this slow cooker recipe, you can bake these satisfying bars without having to turn on the oven!
Slow Cooker Peanut Butter Banana Bars combine peanut butter, ripe banana, and chewy oats for scrumptious slow cooker bars that make great breakfasts, snacks, and also satisfy a sweet tooth!
Peanut butter and banana, a classic combination. The addition of the oats, honey, vanilla, and peanut butter chips in this recipe take it next level!
I have a recipe for Slow Cooker Banana Oatmeal Bars that are delicious, but I often get asked what can replace the canned pumpkin in that recipe.
Canned pumpkin isn’t loved by all, nor is it readily available in certain areas, so I created these slow cooker oatmeal bars…which might be my new favorite!
If you love oats like we do, you’re gonna want to check out this recipe for Strawberry Cheesecake Overnight Oats and these breakfast protein cookies!
Ingredients needed to make this recipe (scroll down to recipe card for complete recipe):
- Ripe bananas
- Old-fashioned oats
- Honey
- Vanilla extract
- Peanut butter chips
- Peanut butter
How to make Slow Cooker Peanut Butter Banana Oatmeal Bars:
- Line slow cooker with parchment paper.
2. Combine all of the ingredients and add them to slow cooker. They should turn a dark golden color.
3. When they are done cooking, lift the parchment paper out of the slow cooker and cut oatmeal into bars.
These oatmeal bars are great all year long, but I love knowing I can “bake” them in the summer without heating up the house, thanks to the slow cooker!
What kind of peanut butter is best?
I tested this recipe with Skippy Natural Peanut Butter. It contains peanuts, sugar, oil, and salt. If your peanut butter doesn’t contain sugar, your bars will be less sweet.
Feel free to use creamy or chunky peanut butter for this recipe. I have made it with both types, and it comes out great either way.
Allergic to nuts?
Slow Cooker Banana Pumpkin Oatmeal Bars are a great choice for anyone allergic to peanuts!
How long will these oatmeal bars be good for?
Store the cooked oatmeal bars in an air-tight container in the refrigerator for up to 5 days.
How to serve peanut butter oatmeal bars?
These bars have the best texture when warm.
I recommend reheating them in the microwave before eating to soften them and warm the peanut butter chips.
Looking for more breakfast recipes? Here are some favorites:
- Cinnamon Pumpkin Mini Muffins
- Avocado Toast with Harissa Scrambled Eggs
- Spinach Feta Breakfast Casserole
- Cinnamon Almond Granola
- Double Chocolate Banana Muffins (shown below)
NOTES:
- I have tested these bars without the Reese’s peanut butter chips, and I didn’t think they were sweet enough. If you don’t use them, I would recommend adding chocolate chips.
- This recipe has only been tested in a 5-quart oval slow cooker.
Slow Cooker Peanut Butter Banana Oatmeal Bars
Equipment
- 5 quart slow cooker
- Parchment paper
Ingredients
- 3 very ripe bananas
- 2 cups old-fashioned oats
- 1/4 cup honey
- 1 tsp. vanilla extract
- 1/2 cup peanut butter see "notes" in post
- 1/2 cup Reese's peanut butter chips
Instructions
- Heat up peanut butter in a medium/large glass mixing bowl until soft. This will make it easier to incorporate into the other ingredients.
- Add bananas to the peanut butter and mash them. Add the rest of the ingredients to the mashed banana/peanut butter.
- Line the slow cooker with parchment paper, then pour the oatmeal mixture into the slow cooker. I like to push a couple peanut butter chips in the top because it looks nice.
- Place the lid on the slow cooker and cook for approximately 2.5 hours on low. Check them at 2 hours and 15 minutes, as some slow cookers run hotter than others and we don't want to burn them. They should be firm and golden brown.
- To remove from slow cooker, pull the parchment paper out and carefully set it down on a flat surface. Cut bars across and then vertically so that there are 9 bars. Bars are best when warm. For the best texture, I like to warm up the leftovers in the microwave before serving. Enjoy!
Did you make this recipe? Rate it and let me know in the comments below! ♥
I also have a fun Facebook group for us foodies to share recipes and talk about food. I’d love to have you! Request to join HERE. Cheers!
Made them today, instead of peanut butter chips I used chocolate chips. They taste good!