Slow-Cooker Oatmeal-Banana Maple Parfaits

Slow-Cooker Oatmeal-Banana Maple Parfaits
Servings: 6 Prep 15 mins Slow Cook 8 hrs LOW


  • 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

Make It

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.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 320, Fat, total (g): 8, chol. (mg): 23, sat. fat (g): 4, carb. (g): 54, fiber (g): 5, pro. (g): 12, sodium (mg): 355, Percent Daily Values are based on a 2,000 calorie diet.