Preheat the oven to 375 degrees F. Butter the insides of 6 (7-ounce) ovenproof ramekins and place on a baking sheet.
In a large bowl, whisk together the oats, baking powder, salt, cinnamon, walnuts, and brown sugar.
In a separate bowl, whisk together the milk, egg, and vanilla. Pour the wet ingredients into the dry, and whisk to combine.
Carefully pour the mixture into the ramekins (it will be liquidy) and drizzle the top of each with a little melted butter. Bake for 35-40 minutes or until the oat mixture is set, and the tops are golden brown.
Let cool slightly, then serve with a drizzle of maple syrup, fresh blueberries, and sliced bananas.
*If you’re not gluten-free, you can certainly use regular rolled oats in this recipe.
**If you prefer things slightly less sweet (like me!) feel free to cut the sugar down to 1/4 cup. Also, feel free to substitute maple syrup or raw honey.