Place the rolled oats, banana, almond milk, maple syrup, baking powder, vanilla extract, and salt into a high-speed blender.

Process on high speed for 30 to 45 seconds until the mixture is completely smooth and resembles pancake batter.

Lightly grease a 10-ounce microwave-safe ramekin or mug with cooking spray.

Pour the batter into the prepared ramekin.

Sprinkle chocolate chips on top and lightly swirl them into the batter with a toothpick.

Microwave on high power for 90 to 120 seconds or until the edges are firm and the center is set.

Let stand for 1 minute to allow the structure to stabilize before serving.