Preheat your oven to 180°C (350°F) to ensure even baking.

Blend the egg replacer, coconut yogurt, rolled oats, maple syrup, dairy-free milk, powdered peanut butter, cinnamon, baking powder, and sea salt until smooth.

Pour the blended oat mixture into a greased ramekin, leaving space for the surprise center. Create a well in the center for the Biscoff spread.

Dollop the Lotus Biscoff spread into the center of the oat mixture, pressing it down slightly.

Bake in the preheated oven for about 25 minutes until the edges are firm and the top is golden brown.

Let the ramekin cool for about 5 minutes before serving to enhance the texture.