Begin by heating ½ cup of heavy cream in a saucepan over medium-high heat. Stir occasionally until it just starts to boil, then remove it from heat. Pour the hot cream over 1 cup of chocolate chips in a mixing bowl. Let it sit for a minute before stirring until smooth and shiny.

In a medium bowl, combine 1 cup of old-fashioned oats and 1 tablespoon of unsweetened cocoa powder. Mix the dry ingredients thoroughly.

Pour 1 cup of milk into the bowl with the oat and cocoa mixture. Stir until fully combined.

Spoon half of the oat mixture into each container, filling them about halfway.

Add a generous layer of the chocolate ganache on top of the oat mixture in each cup.

Top the chocolate ganache layer with the remaining oat mixture, filling each cup to the top.

Sprinkle fresh pomegranate seeds generously on top of the final layer of oats.

Cover each cup with a lid or plastic wrap and refrigerate overnight.

In the morning, remove the cups from the fridge and give them a gentle stir if desired.