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

Transfer the oats, baking powder, sea salt, and ground cinnamon to a high-powered blender and blend for 60 seconds, or until a flour forms and the dry ingredients are combined.

Mix the Greek yogurt, eggs, pure maple syrup, avocado oil, and pure vanilla extract in a large bowl until the wet ingredients are well combined.

Pour the flour mixture into the bowl with the wet mixture and mix well until a thick batter forms. Stir in the blueberries and the lemon zest.

Transfer the quick bread batter to the prepared bread pan and spread it into an even layer. If you'd like, sprinkle the top of the bread with extra blueberries. Bake on the middle rack of the preheated oven for 50-65 minutes, or until it tests clean.

Insert a digital thermometer into the center of the bread to check for doneness. It is ready when it reaches an internal temperature of 190 degrees Fahrenheit.

Allow the bread to cool to room temperature before slicing and serving. If you cut the bread while it is still warm, it won’t slice as cleanly.

Enjoy a thick slice heated up with butter and a drizzle of honey for the perfect afternoon snack.