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 a flour forms. Add the baking powder, ground cinnamon, and sea salt to the blender and blend for another few seconds to combine all of the dry ingredients.

In a mixing bowl, whisk together the cottage cheese, eggs, pure maple syrup, avocado oil, and vanilla extract (wet ingredients).

Pour the dry ingredients into the bowl with the wet ingredients and mix well. Stir in the chocolate chips.

Transfer the quick bread batter to the prepared loaf pan. Cover the pan with aluminum foil and bake for 40 minutes. Remove the foil and bake for another 10 to 15 minutes, or until the bread is baked through. Insert a digital thermometer into the center of the bread to check its internal temperature. If it is 190 degrees F or higher, it is ready!

Allow the bread to cool to room temperature before slicing and serving.

I like warming up a thick slice with a pat of butter for the ultimate afternoon snack.