This 5-ingredient slow cooker Earth Day dessert is the kind of set-it-and-forget-it treat that fits right into a busy weeknight. You literally toss raw peanut butter chips into the crock with four other simple, secretly wholesome ingredients and let the slow cooker do all the work. I love making this around Earth Day because it uses pantry staples like oats and bananas—ingredients that feel a little more down-to-earth and less fussy than a traditional layered cake. It turns into a warm, gooey peanut butter banana dessert that tastes like a cross between a cookie and a cobbler, and it’s the kind of sweet that has my husband circling the kitchen for “just one more spoonful.”
Serve this warm right out of the slow cooker, scooped into small bowls. It’s amazing topped with a scoop of vanilla ice cream or a dollop of whipped cream so it melts into the peanut-buttery goodness. For a lighter option, try a spoonful of Greek yogurt and a drizzle of honey. A hot cup of coffee, tea, or a cold glass of milk balances the sweetness really well. If you’re hosting an Earth Day get-together, set the slow cooker on warm and let everyone scoop their own, then offer toppings like sliced strawberries, extra peanut butter chips, or a sprinkle of chopped nuts.
Slow Cooker Peanut Butter Chip Earth Day DessertServings: 6
Ingredients
1 1/2 cups raw peanut butter chips
3 large ripe bananas, mashed
1 1/2 cups old-fashioned rolled oats
1/3 cup pure maple syrup
1 teaspoon pure vanilla extract
Directions
Lightly grease the bottom and sides of a 4- to 6-quart slow cooker with a little cooking spray or neutral oil to help prevent sticking.
Scatter the raw peanut butter chips evenly over the bottom of the slow cooker so they form a single layer. This will be your melty, gooey base.
In a medium mixing bowl, mash the ripe bananas with a fork until mostly smooth with just a few small lumps remaining.
Add the rolled oats, maple syrup, and vanilla extract to the mashed bananas. Stir until everything is well combined and the oats are evenly coated.
Gently spoon the banana-oat mixture over the layer of peanut butter chips in the slow cooker. Use the back of the spoon to spread it out into an even layer, trying not to disturb the chips too much.
Cover the slow cooker with the lid and cook on LOW for 2 1/2 to 3 hours, or until the top is set and feels dry to the touch while the bottom is gooey and the edges are lightly browned.
Once cooked, turn off the slow cooker and let the dessert sit, covered, for about 10 to 15 minutes. This helps it firm up just enough to scoop cleanly while still staying soft and melty underneath.
Scoop the warm dessert straight from the slow cooker into bowls, making sure to dig all the way down to get some of the melted peanut butter chips from the bottom in every serving. Serve warm with your favorite toppings.
Variations & Tips
For extra texture, stir 1/4 cup chopped peanuts or mixed nuts into the banana-oat mixture before spreading it over the peanut butter chips. If you prefer things less sweet, reduce the maple syrup to 1/4 cup or use a very ripe fourth banana instead. You can swap maple syrup for honey or agave, keeping in mind that honey should not be given to children under one year old. For a more indulgent version, sprinkle 1/4 cup dark chocolate chips over the peanut butter chips before adding the oat mixture. If you need this to be gluten-free, make sure to use certified gluten-free oats and check that your peanut butter chips are processed in a gluten-free facility. For a dairy-free option, choose dairy-free peanut butter chips. Avoid overcooking; if left too long on HIGH, the sugars can burn on the bottom, so stick to LOW and check around the 2 1/2-hour mark. Always use ripe, unspoiled bananas (no mold, no off smells), and store leftovers in a covered container in the refrigerator for up to 3 days. Reheat portions gently in the microwave until warmed through, and do not leave the cooked dessert sitting at room temperature for more than 2 hours for food safety.
