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 breakfast that’s perfect for on-the-go!
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Slow Cooker Peanut Butter Banana Bars combine peanut butter, ripe banana, and chewy oats into scrumptious slow cooker bars that make great breakfasts, snacks, and also satisfy a sweet tooth!
Peanut butter + 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!
Ingredients needed (scroll down to recipe card for complete recipe):
- Ripe bananas
- Old-fashioned oats
- Honey
- Vanilla extract
- Peanut butter chips
- Peanut butter
📍The full recipe with exact ingredient amounts and instructions is on the recipe card at the bottom of the post.
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 and spread smooth.
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!
How to serve peanut butter oatmeal bars?
These slow cooker oatmeal bars are perfect for meal prepping and eating throughout the week.
They have the best texture when warm, so if eating them the next day, I recommend reheating them in the microwave.
These oatmeal bars are great for on-the-go breakfasts, and when eating at home, I like to serve them with fresh fruit.
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
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.
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Slow Cooker Peanut Butter Banana Oatmeal Bars
Equipment
- 5 quart slow cooker
- glass mixing bowl
Ingredients
- 1/2 cup peanut butter see Notes below
- 3 very ripe bananas
- 2 cups old-fashioned oats
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1/2 cup Reese's peanut butter chips
Instructions
- Heat up peanut butter in a medium/large glass mixing bowl in the microwave until soft. This will make it easier to incorporate into the other ingredients.
- Add bananas to the peanut butter and mash them. Add the oats, honey, and vanilla to the bowl with the mashed banana/peanut butter. Stir to combine, then fold in the peanut butter chips.
- Line the slow cooker with parchment paper, then pour the oatmeal mixture into the slow cooker. I like to push a couple extra peanut butter chips in the top because it looks nice.
- Place the lid on the slow cooker and cook for approximately 2 1/2 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 soft, yet firm enough to stay together and golden brown.
- To remove from slow cooker, pull the parchment paper out and carefully set it down on a flat surface. Cut bars and store in an air-tight container. Bars are best when warm. For the best texture, I like to warm up the leftovers in the microwave before serving. Enjoy!
Notes
- 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.
- Store the cooked oatmeal bars in an air-tight container in the refrigerator for up to 4 days.
- If not eating fresh, I recommend popping them in the microwave to soften them.
Made them today, instead of peanut butter chips I used chocolate chips. They taste good!