Sauté for 30 seconds.

Mix in the oats, chocolate chips, vanilla extract, and mix until well blended and the chips have melted.

Transfer to a circular cake pan. Works well with either a 9-or 10-inch pan. (Parchment paper makes it simpler to remove from pan if you’re serving it from a cake platter or dish.)

Put in the fridge until set.

Divide into portions and present.

These may be stored for a few days in the fridge.