Preheat the oven to 180 degrees Celsius. Grease 4 x 250mL capacity ramekins and set aside.
Add rolled oats to a food processor or blender and pulse until oats are a course meal like consistency.
2 cups rolled oats
In a medium sized mixing bowl, whisk together the eggs, maple syrup, vanilla extract, milk and coconut oil.
3 eggs, 3 tablespoon coconut oil, ⅓ cup pure maple syrup, 2 teaspoon vanilla extract, 1 cup almond milk
Add rolled oats, choc chips and sea salt to a large mixing bowl. Seive the baking powder and cacao powder into bowl and stir to combine.
2 cups rolled oats, 2 teaspoon baking powder, 1 pinch sea salt, ⅓ cup dark chocolate chips, ½ cup cacao powder
Pour the wet ingredients into the dry ingredients and whisk to thoroughly combine. Divide between ramekins so that the mixture reaches ¾ of the way up the side of the ramekin. Top with extra chocolate chips if desired.
Place ramekins onto a tray and into the oven to bake for 27 minutes. Once baked, remove from the oven and serve warm.
Notes
Nutrition facts are an estimate only.
Storage
Store leftover baked oats covered in compostable plastic wrap or in an airtight container in the fridge for up to 4 days.