Sprouted Oat Cereal Cake

• 1/3 cup coconut oil
• 1 cup monk fruit
• 2 large eggs
• 1/2 cup plain 0% Greek yogurt
• 1 teaspoon vanilla
• juice of 1 lemon
• 1 cup flour of choice
• 1 cup sprouted baby oat cereal
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• zest of 2 lemons
• 1 cup fresh  blueberries

CREAM CHEESE LAYER (optional)

• 4 oz cream cheese1/2 package
• 1/4 cup monk fruit
• 1 egg white

1. Preheat oven to 350 degrees F and lightly grease an 8x4" loaf pan
2. In a large bowl whisk together oil and monk fruit. Add eggs, yogurt, vanilla and juice and whisk until smooth.
3. Add flour, oat cereal, baking powder, salt and lemon zest and stir just until combined. Fold in blueberries.
4. Make the cream cheese layer: in a medium bowl, beat cream cheese, monk fruit and egg white with an electric mixer until smooth.
5. Pour 1/2 of your bread batter into prepared loaf pan. Top with all of cream cheese mixture and spread evenly. Top with remaining 1/2 bread batter and smooth the top.
6. Bake at 350 degrees F for 1 hour depending on your oven, covering loosely with foil after 30 minutes or when top is golden.
7. Cool to room temperature before slicing and serving. Store leftovers in the fridge for up to 4-5 days.