Healthy Gingerbread Oatmeal Snack Cake

This recipe is perfect for holiday snacking—or even breakfasts! The snack cake is full of hearty oats, cozy spices, and rich gingerbread flavor. (Three of my favorite things!) Leftovers will keep for at least one week if stored in an airtight container in the refrigerator.

Ingredients

• 1 ½ cups (150g) instant oats
• 1 ¼ cups (150g) whole wheat or gluten-free* flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• 2 tbsp (10g) ground ginger
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• ¼ tsp ground allspice
• ¼ tsp salt
• 1 tbsp (14g) coconut oil or unsalted butter, melted and cooled slightly
• 2 large egg whites, room temperature
• 2 tsp vanilla extract
• ¾ cup (180g) plain nonfat Greek yogurt
• ¼ cup (60mL) molasses
• 2 tbsp (30mL) pure maple syrup
• ½ cup (120mL) nonfat milk