Slow Cooker Oatmeal with Bananas & Maple Syrup

By á-6681

Ingredients

• 1/2 cup half-and-half
• 1 1/2 cups steel-cut oats
• 3/4 teaspoon salt
• 7 tablespoons maple syrup, plus more for drizzling
• 1 cup part-skim ricotta cheese
• 2 ripe bananas
• 1/8 teaspoon pumpkin pie spice

Preparation

Step 1

1. Pour 3 cups water into slow-cooker insert. Place a slow-cooker liner into slow cooker (on top of water). Combine half-and-half, 5 1/2 cups water, the oats and salt into slow cooker liner.

2. Cover and slow cook on LOW for 8 hours. Uncover and stir in 6 tbsp of the maple syrup. Blend ricotta and remaining 1 tbsp maple syrup.

3. Begin layering: Spoon 1/2 cup oatmeal into 6 cups or bowls. Top each with a heaping tbsp ricotta mixture. Peel and slice bananas. Spread about 4 banana slices onto each serving. Repeat layering with oatmeal, ricotta and banana slices. Drizzle each serving with a little maple syrup and sprinkle with pumpkin pie spice.