If using chocolate from a bar, finely chop it up and set it aside. If you're using callets (like I did here!), weigh them out and set them aside.

Put the oats and the oat milk into a microwave safe bowl, and give it a good mix to ensure there's no clumps of oats

Microwave for 2 minutes. Take it out, give it a good stir to ensure it's all cooking evenly, and then put it back in the microwave for a further 2-2 1/2 minutes, ensuring they're fully cooked.

Take the oats out of the microwave, and whilst still pipping hot, add in the chocolate and maple syrup. Give it all a good stir. The heat from within the porridge will quickly melt the chocolate, so make sure you get it evenly mixed! Give it a quick check, and add any extra maple syrup if you wanted a touch more sweetness.

Transfer to your serving bowl, and top with your toppings of choice - I always opt for a chopped banana, a handful of frozen berries, and an extra drizzle of maple syrup. Enjoy!

Mix the oats and the milk together in a medium saucepan, and place over a medium heat.

Once the oats start to boil, reduce the heat slightly to medium-low, and simmer for 4-5 minutes, stiring constantly with a wooden spoon, until the oats are fully cooked and the mixture has thickened nicely.

Take it off the heat, and add in the chocolate and maple syrup. Give it a good stir to allow the heat from the porridge to melt the chocolate, and make sure it's evenly mixed in. Give it a quick check, and add any extra maple syrup if you wanted a touch of more sweetness.

Transfer to your serving bowl, and top with your toppings of choice - I always opt for a chopped banana, a handful of frozen berries, and an extra drizzle of maple syrup. Enjoy!