Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment paper.

Transfer the oats to a high-powered blender and blend for 1 minute or until flour forms. Add the rest of the dry ingredients to the blender (baking powder, salt, and cinnamon) and blend for another 10 seconds, or until all of the dry ingredients are well incorporated. Set the flour mixture aside until ready to use.

Add the eggs, applesauce, pure maple syrup, avocado oil, and vanilla extract to a large bowl and mix until all of the wet ingredients are well combined.

Transfer the dry ingredients to the bowl with the wet ingredients and mix until a smooth batter forms.

Pour batter into the prepared pan and spread it into an even layer. If you’d like, sprinkle the top of the batter with extra oats for looks and texture.

Cover the loaf pan with aluminum foil and bake for 45 to 60 minutes, or until the loaf tests clean. Quick breads are considered fully cooked when they reach an internal temperature of 190 degrees or higher. Insert a digital thermometer into the center of the bread to check for doneness. The optimal temperature for quickbread is anywhere between 190 and 205 degrees Fahrenheit.

Remove the applesauce oatmeal bread from the oven and allow it to cool to room temperature. If you try slicing the bread while it is still warm, it will crumble quite a bit. In this sense, allowing it to set up will benefit you in the end.

Pull on the sides of the parchment paper to release the bread from the baking dish. Transfer the loaf to a cutting board and use a sharp knife to slice the bread into slices.

Serve and enjoy! I like eating it with a pat of butter, apple butter, or peanut butter on top, warmed up.