Healthy Pumpkin Chocolate Chip Oatmeal Snack Cake

1 ½ cups (150g) instant oats (gluten-free if needed and measured like this)
1 ¼ cups (150g) complete wheat flour or gluten-unfastened* flour (measured like this)
2 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1 tsp coconut oil or unsalted butter, melted and cooled slightly
2 large egg whites, room temperature
2 tsp vanilla extract
1 cup (244g) pumpkin purée (not pumpkin pie mix!)
½ cup (120g) simple nonfat Greek yogurt
6 tbsp (90mL) pure maple syrup
¼ cup (60mL) nonfat milk
3 ½ tbsp (49g) miniature chocolate chips, divided

Preheat the oven to 350°F, and coat a 9”-square pan with nonstick cooking spray.
In a medium bowl, whisk collectively the oats, flour, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda, and salt. In a separate bowl, whisk collectively the coconut oil, egg whites, and vanilla. Add inside the pumpkin purée and Greek yogurt, stirring till no huge lumps of yogurt stay. Stir inside the maple syrup. Alternate between including the oat aggregate and milk, beginning and ending with the oat aggregate, and stirring simply till integrated. (For exceptional effects, upload the oat mixture in three identical parts.) Gently fold in 3 tablespoons of miniature chocolate chips.
Spread the batter into the organized pan, and gently press the closing miniature chocolate chips into the pinnacle. Bake at 350°F for 26-29 mins or till the middle feels company to touch and a toothpick inserted into the middle comes out easy. Cool completely to room temperature inside the pan before cutting and serving.
Notes: Instant oats also are known as brief-cooking or one-minute oats. They’re smaller and thinner than traditional old-fashioned rolled oats. If you best have old skool rolled oats, upload the same amount of old-fashioned oats to a food processor, and pulse 10-12 times or until the oats are about ¼ to ⅛ of their original length.