pecan sticky bun baked oats

1 Preheat the oven to 350 degrees F. Grease a 9x13 baking dish.
2 In a large bowl, whisk together [wprm-ingredient text="1 cup egg whites" uid="2"], [wprm-ingredient text="1-1/2 cups plain non-fat Greek yogurt" uid="5"], [wprm-ingredient text="⅓ cup monk fruit maple syrup" uid="6"], [wprm-ingredient text="1 cup skim milk" uid="7"], [wprm-ingredient text="1 tsp vanilla extract" uid="8"], [wprm-ingredient text="1 tsp cinnamon" uid="9"], and [wprm-ingredient text="½ tsp salt" uid="10"] until smooth.
3 Stir in [wprm-ingredient text="2 cups rolled oats" uid="1"], [wprm-ingredient text="¼ cup chia seeds" uid="3"], and [wprm-ingredient text="¼ cup hemp hearts" uid="4"]. Let the mixture sit for 10 minutes so the oats and chia start soaking up the liquid. Then pour into the prepared dish and spread evenly.
4 Make the topping: in a bowl, stir together [wprm-ingredient text="2 cups chopped pecans" uid="12"], [wprm-ingredient text="½ cup dark brown sugar" uid="13"], [wprm-ingredient text="4 tbsp butter" uid="14"], [wprm-ingredient text="6 tbsp maple syrup" uid="15"], [wprm-ingredient text="2 tsp cinnamon" uid="16"], and [wprm-ingredient text="¼ tsp salt" uid="17"] until the pecans are fully coated. Scatter evenly over the oats.
5 Bake for 35-40 minutes, until the center is set and the topping is bubbling and deep golden. If the pecans are browning too fast, tent loosely with foil for the last 10 minutes.
6 Let cool for 10 minutes before slicing so the sticky topping can firm up. Cut into 8 squares and top each with ¼ cup of the [wprm-ingredient text="2 cups plain non-fat Greek yogurt" uid="19"] before serving.