Preheat your oven to 350°F. While it heats, lightly coat a single-serve ramekin (about 8 oz capacity) with a small amount of oil to prevent sticking. This gives you time to prepare your ingredients while the oven reaches temperature.

In a medium bowl, whisk together the room temperature egg, nut butter, and 2 tablespoons of milk until well combined and relatively smooth. The room temperature egg will blend more easily with the nut butter, creating a smoother base. Add the maple syrup and vanilla extract, whisking until fully incorporated.

In a separate small bowl, whisk together the oats, chocolate protein powder, cocoa powder, baking powder, salt, and espresso powder. I like to mix the dry ingredients separately first—it ensures the leavening and cocoa are evenly distributed throughout, which prevents any dense or bitter pockets in the final baked oatmeal.

Pour the dry ingredient mixture from Step 3 into the wet ingredients from Step 2, stirring gently with a spatula until just combined. The batter should be thick but slightly moist. If it looks too dry, add the remaining 2 tablespoons of milk and stir until you reach a cake-batter consistency that holds together but still spreads easily.

Pour the batter into your prepared ramekin from Step 1, spreading it evenly. Top with the chocolate chips, pressing them in slightly so they stay distributed throughout. Bake for 18-22 minutes, until the top is set but still has a slight jiggle in the very center when you gently shake the ramekin—this keeps it moist and cake-like rather than dry. I prefer the shorter baking time for a fudgier texture.

Remove the ramekin from the oven and let it cool for 5-10 minutes—this allows the structure to set while keeping the center tender. Top with fresh berries and sliced banana rounds, which add natural sweetness and a nice textural contrast to the warm, fudgy oatmeal.