Start by blending rolled oats in a food processor until smooth. Measure out a cup of blended oats to use in the recipe.
Mix the oats and the remaining dry ingredients for the oat batter together in a bowl until well combined.
Pour in the maple syrup and Almond milk. Whisk together and set aside the batter.
To make the oats filling - in a separate bowl, melt the dark chocolate in the microwave for 10-15 seconds. Add in a tbsp of almond milk and mix to loosen it up.
Transfer the oat batter into ramekins. Add 2 tbsp of melted dark chocolate in the centre and some marshmallows. Press the marshmallows into the centre of the batter.
Add in another tablespoon of oat batter to cover the marshmallows. Bake for 10-15 minutes at 180°C.