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.