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Preheat the oven to 400 °F fan-forced.
Place the raspberries in a shallow bowl and mash them using a fork. Add the chia seeds and maple syrup and mix well. Place in the fridge while you prepare the rest of the recipe, ideally for at least 10 minutes, to allow the chia to bloom.
To a blender, add the oats, bananas, ground flaxseed, dates, cacao powder, baking powder, salt, soy milk, and extra sweetener if using. Blend until smooth.
Transfer into 2 small oven-safe dishes (ours yield 300ml each, which we use for 2 servings). Scoop out the raspberry chia jam with a spoon and place it in the middle of the baked oats. Ensure it's covered by the chocolate mixture.
Top with chocolate chips, and bake for 30 minutes. Allow to cool down for 15 minutes, find someone to share it with, and enjoy!