Preheat the oven to 180 C.
Finely grate the zest of the lemon.
Add oats to the blender and blend them into a fine powder.
1 cup oats
Add eggs, milk, lemon zest, the juice of the lemon, Greek yogurt, 1.5 tbsp sugar, salt and baking powder. Blend just until fully incorporated (over blending will make the cake tough).
2 eggs, 4 tbsp milk of choice, 4 tbsp Greek yogurt, 2 tbsp sugar, ¼ tsp salt, 1 ¼ tsp baking powder
Place the batter into two greased small baking dishes or one medium-small one.
Add half the berries and mix into the batter. Then top the cake with the remaining berries and the almonds.
⅓ cup berries, 2 tbsp almonds, sliced
Bake for 25-30 minutes, just until a cake tester or a toothpick comes out dry but with some moist crumbs (you don’t want to go as far as having a cake tester coming out entirely clean). If you divide the batter into two baking dishes, it will be closer to 25 minutes and if you make it in one single baking dish it will be closer to 30 minutes.
While you bake, mix cream cheese with ½ tbsp sugar and 1-2 tbsp water until it resembles a creamy frosting. Optionally you can add a little vanilla extract to the frosting.
½ tsp vanilla extract, 2 tbsp low fat cream cheese
Serve baked oats cake with cream cheese frosting.