Preheat the oven to 350°F and lightly coat a 9x13-inch baking dish with nonstick spray. In a large mixing bowl, combine the quick oats, sugar, baking powder, and salt, whisking until evenly distributed. In a separate bowl, beat together the eggs, milk, canola oil, and vanilla extract until smooth. Pour the wet mixture into the dry ingredients, stirring thoroughly to ensure an even consistency. Transfer the batter into the prepared baking dish, spreading it evenly. Bake for 35 to 40 minutes, or until the top is firm and golden brown. Remove the dish from the oven and immediately scatter the chocolate chips on top, allowing them to melt slightly. Sprinkle with flaked coconut, sliced almonds, hemp hearts, and chia seeds. Let the oatmeal cool briefly before cutting into squares. Serve warm, finished with a drizzle of milk or cream if desired.