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© Meredith Corporation. All rights reserved. Used with permission.
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.
Cover and slow cook on LOW for 8 hours. Uncover and stir in 6 tablespoon of the maple syrup. Blend ricotta and remaining 1 tablespoon maple syrup.
Begin layering: Spoon 1/2 cup oatmeal into 6 cups or bowls. Top each with a heaping tablespoon 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.