Start by greasing the bottom and sides of your slow cooker with cooking spray or lining it with parchment paper for easy removal later.
In a mixing bowl, combine the natural peanut butter, honey, unsweetened vanilla almond milk, and mashed ripe banana. Mix until smooth and well combined.
Crack the two large eggs into the mixture and whisk until fully incorporated.
To the wet mixture, add the cinnamon, raisins, banana chips, steel-cut oats, chopped roasted peanuts, and cacao nibs. Stir until everything is evenly coated and mixed.
Pour the mixture into the prepared slow cooker and use a spatula to spread it evenly.
Cover the slow cooker and set it to low for about 4 hours. The mixture should be set and firm to the touch when done.
Once cooked, turn off the slow cooker and let it cool for about 30 minutes. Carefully lift the bars out using the parchment paper, and allow them to cool completely on a wire rack before cutting them into squares or rectangles.
