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Slow Cooker Chocolate Peanut Butter Banana Oatmeal Bake

If you're looking to feed a crowd for breakfast or brunch, this slow cooker chocolate peanut butter banana oatmeal bake is the recipe for you! Gluten-free, dairy-free and vegan. 
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Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Servings: 10 servings
Calories: 394kcal
Author: Megan


  • 2 tbsp flax meal + 6 tbsp water
  • 3/4 cup Peter Pan creamy peanut butter
  • 1 tbsp vanilla extract
  • 3 bananas (mashed)
  • 2 cups almond milk
  • 4 cups gluten-free old fashioned oats
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 tbsp cinnamon
  • 1/2 cup brown sugar
  • Pam pump spray canola oil
  • 1/2 cup chocolate chips
  • 1 banana (sliced)


  • In a small bowl, mix together flax meal and water and stir to combine. Let sit for about 10 minutes, until it reaches a gel like consistency.
  • Add to a large bowl and stir in 3 mashed bananas, peanut butter, almond milk, and vanilla and stir to combine.
  • In a separate bowl, mix together oast, baking powder, salt, cinnamon, and brown sugar. Stir to combine.
  • Add the wet ingredients to the dry and mix to combine.
  • Spray your slow cooker with the Pam pump spray and coat well.
  • Spoon in the oat mixture to the slow cooker. Top with chocolate chips and sliced bananas.
  • Cook in the slow cooker on high for 2 hours, or low for 4-6 hours, until the outside is lightly browned and crispy and the middle is set.


Calories: 394kcal | Carbohydrates: 55g | Protein: 10g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 399mg | Potassium: 544mg | Fiber: 7g | Sugar: 24g | Vitamin A: 50IU | Vitamin C: 4.1mg | Calcium: 163mg | Iron: 2.3mg
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