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In a large skillet, toast oats over medium heat, stirring constantly, until lightly browned and nutty in fragrance, about 1 minute and 30 seconds. Transfer to a shallow plate to cool.
In a blender, blend 1 ¼ cups almond milk, bananas, ice cubes, dates, sugar or honey (if using), vanilla extract, cocoa powder, ¼ cup peanut butter, and cooled toasted oats until smooth, about 1 minute. Pour evenly into 2 cups.
For Serving: If desired, mix remaining 1 tablespoon peanut butter with remaining 2 teaspoons almond milk until a smooth syrup forms. Drizzle peanut butter mixture evenly over top of each glass. Garnish with cacao nibs and sprinkle with crushed peanuts, if desired.