Chocolate Baked Oats

Preheat the oven to 180°C (350°F) and grease two 150 ml (5 oz.) ramekins with oil or butter. Set aside. I recommend placing the ramekins on a small baking sheet so that they're easier to remove from the oven when baked (simply remove the whole baking sheet).
Add the egg, banana, oil, honey, vanilla, oats, cocoa powder, baking powder, and salt to a blender or blending container. I recommend an immersion blender or bullet blender if you have one, and layer the ingredients in the order given here.
1 large egg, 1 medium ripe banana, 1 tablespoon soft coconut oil, 2 teaspoons honey, ½ teaspoon vanilla extract, 40 grams (½ cup) rolled oats, 1 tablespoon dutch process cocoa, ½ teaspoon baking powder, Pinch sea salt
Blend until very smooth. The texture of the oats should be like whole wheat flour, and it should look like cake batter. Stir in the chopped chocolate to incorporate.
30 grams (3 tablespoons) chopped dark chocolate or chocolate chips
Divide the mixture evenly between the two prepared ramekins. Bake for 15 to 20 minutes, until just firm to the touch. Remove from the oven and cool for at least five minutes before serving.