Stir together 1/4 cup oats with 1/4 cup water in a microwave safe bowl and heat on hight for 2 minutes
Weigh or split your Flapjacked Double Chocolate Mighty Muffin in half and save half in a small ziplock for tomorrow.
Into the cardboard cup with the mix remaining, add 3 tbs water, 1/2 dropper of vanilla stevia, 1 tsp of cocoa powder, and already cooked oats. Stir.
Add a little more water if it's too thick. You want it to be like cake batter consistency.
Microwave for 35-40 seconds depending on your microwave. You want it to look pretty done but have a little moisture on top still. If you like it more done, let it sit for a couple of minutes or heat for another ten seconds. If you like it underdone like me, dump into a bowl.* It will be somewhere between souffle, gooey brownie, or maybe a baked chocolate oatmeal? I just know it's good. Call it whatever you want.
Top with your favorite ice cream! The macros below are for my bowl with 150 grams of ice cream as described in the ingredients. (Full disclosure, I usually do 200 grams!)
*UPDATE-- recently I've used half of a "maple brown sugar better oats" for even lower numbers. I don't cook it ahead, just stir it all together with enough water to be slightly thicker or similar to cake batter, and microwave for 40-45 seconds.