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In a blender or blender cup combine the oats, banana, egg, milk, protein powder, baking powder, salt and cinnamon and blend until smooth.
Pour batter into two 8oz greased, oven-safe ramekins. In a small bowl, warm the two tablespoons of biscoff spread in the microwave for about 20 seconds, until softened. Spoon one tablespoon into each of the ramekins and use a toothpick to swirl it into the batter.
Bake for 20 minutes, or until a toothpick inserted comes out clean.
Warm another 1-2 teaspoons Biscoff spread in a small bowl for 15-25 seconds in the microwave until melty and drizzle it over the baked oatmeal. Crumble on one Biscoff cookie per ramekin.
Grab yourself a cup of tea or mug of coffee and DIG IN.