Instructions

• Preheat oven to 380°F. Grease a 1‑cup ramekin very well (or grease two 1/2‑cup ramekins); set aside.
• In a bowl, combine the dry ingredients: 1/2 cup rolled oats, 1 tbsp cocoa powder, and 1/8 tsp salt. Stir to evenly distribute.
• In a separate bowl, combine the wet ingredients: 2 tbsp cream cheese (break into small pieces), 1/4 cup applesauce OR yogurt OR mashed banana (choose one), 2 tbsp milk of choice, 1 tbsp oil OR nut butter OR additional milk (choose one), 1/4 tsp pure vanilla extract, and 1 1/2 tbsp pure maple syrup OR a pinch of uncut stevia (choose one). Mix until as smooth and homogenous as you can get the cream cheese to be.
• Pour the wet mixture into the dry mixture and stir until combined. If using, fold in a handful of mini chocolate chips.
• Spoon the batter into the prepared ramekin (or divide evenly between the two 1/2‑cup ramekins) and smooth the top.
• Bake on the middle oven rack for 27 minutes, or until the center is set.
• Optional: for a slightly browned top, move to the top rack and broil for 1 additional minute—watch it closely to avoid burning.
• Let cool completely before attempting to unmold so it firms up and pops out easily; or serve warm straight from the ramekin.
• The dish can be made ahead of time and also freezes well.