Pre-heat your oven to 350 degrees Fahrenheit.
In a large mixing bowl add the rolled oats, peanut butter, bananas, and chocolate chips. Mix well using a spoon or electric blender. If bananas are to firm use a fork to mash them down and then mix whole batter well.
Take mixture and place in a lightly oiled or parchment paper lined 8x8 cooking dish.
Spread raspberries on top evenly.
In a separate large mixing bowl add the ingredients for the crumble topping (flour, sugar, vanilla, maple syrup, and optional oil). Mix well. The crumble should be “crumbly” where it is in small to clumps of various sizes.
Sprinkle crumble mix on top of raspberries and place in the oven for 20-25 minutes.
Set aside and let cool.
While the raspberry crumble is baking take the chocolate (chocolate chips, chocolate bar) and melt by using either a heat-tolerant bowl inside a pan that is a quarter filled. Place on medium heat and stir often until chocolate begins to melt. The other method is to place in a microwavable bowl and place in the microwave for 30 seconds at a time stirring after each interval. When the chocolate is melted drizzle over the crumble topping in a diagonal design.
Serve and enjoy!