Preheat the oven to 350°F/180°℃. Grease a ramekin with a little bit of olive oil or vegan butter (optional but helps it not to stick) and set aside.
In a blender, mix together the oats, banana, milk, maple syrup, baking powder, vanilla extract, sea salt and cinnamon until completely smooth.
Pour the mix into a large ramekin that comes almost all the way to the top (leave some space for rising) - I used a 14 ounce ramekin.
Bake for 25-30 minutes in the oven. Remove, top with chocolate and let it melt slightly for about a minute. Dig in and enjoy!
Notes
To store: Baked oats are best served warm, but you can store leftovers in the fridge for up to 5 days. Simply reheat them in the microwave or a 350ºF oven when you’re ready to enjoy.To freeze: Vegan baked oats can be frozen for up to 3 months. Wrap the ramekin with plastic wrap; when you’re ready to eat, let the oats thaw in the refrigerator overnight and then reheat according to the instructions above.