Preheat and Prepare: First things first, preheat your oven to 180°C (160°C fan). Lightly grease a large ramekin or a small, oven-safe dish (around 400-500ml capacity) with a little butter or oil.

Combine Ingredients: Place all the ingredients—rolled oats, mashed banana, egg, milk, maple syrup, baking powder, vanilla, cinnamon, and salt—into a high-speed blender.

Blend Until Smooth: Secure the lid and blend on high for about 30-60 seconds, or until the mixture is completely smooth and creamy. You shouldn't see any whole oat flakes remaining.

The Resting Step: This is my key to a perfect texture. Let the blended batter sit in the blender jug for 5 minutes. This allows the oats to fully absorb the liquid and helps create that light, cakey consistency.

Pour into Dish: Pour the rested batter into your prepared ramekin or baking dish.

Add Toppings: Now is the time to get creative. I love to dot the top with a few dark chocolate chips or press some fresh raspberries into the batter.

Bake to Perfection: Place the dish in the preheated oven and bake for 20-25 minutes. You'll know it's ready when the top is golden brown, the edges have pulled away from the sides slightly, and a skewer inserted into the centre comes out clean or with just a few moist crumbs attached.

Cool and Serve: Let the baked oats cool in the dish for a few minutes before serving. It will be very hot! Enjoy it warm, straight from the dish, with any extra toppings you desire. A dollop of Greek yoghurt is a lovely addition.