1) Start by making your oatmeal layer - combining porridge oats, chia seeds, maple syrup and milk into a microwave safe bowl and microwave for around 2 minutes until slightly thickened. You want the oatmeal to be slightly runny still, as the oats will absorb the liquid when sitting overnight. If ncececcery, add any additional milk.

2) Once microwaved, transfer to a ramekin/separate bowl and leave to sit to cool slightly. Meanwhile, prepare the chocolate shell topping. Combine chocolate of choice and coconut oil and microwave to melt.

3) Pour the chocolate/coconut oil mix over your oatmeal. Spread out this layer, keeping it fairly thin. I like quite a thin layer of chocolate, as you get the perfect crack topping! Leave this to sit in the fridge to harden overnight.

4) Finally top with crumbled biscoff biscuits + freeze dried raspberries the next morning + enjoy!