Chocolate and Tahini Baked Oats

1. Preheat the oven to 180 fan and butter 4 x 135ml oven proof ramakins. Chuck the oats into a food processor and blitz for a minute to break them down. Add the baking powder, milk, eggs, maple syrup, tahini, vanilla and a pinch of salt and mix together into a creamy batter.
2. Add 40g of the chocolate chips to the batter and give it a quick pulse. Divide between the four ramekins and top each with the remaining chocolate. Bake for 8 minutes. A skewer should be just clean at the sides, with the centre still gooey. Leave to rest for 5 minutes and dive in with extra tahini drizzled over the top.

Serves 4

1 tbsp butter
120g rolled oats
1 tsp baking powder
4 tbsp whole milk
2 eggs
2 tbsp maple syrup
2 tbsp tahini, plus extra to serve
1 tsp vanilla extract
60g chocolate chips
A pinch of salt