These cozy Apple Crisp Protein Breakfast Jars are an easy meal prep breakfast that tastes like apple crisp in a jar. They’re layered with a creamy Greek yogurt protein base, cinnamon apples, and a nutty toasted oat topping for a grab-and-go breakfast that actually feels satisfying. {Gluten & Dairy-Free Friendly}
They’re simple, filling, and perfect for fall mornings when you want something sweet and cozy but still balanced with protein, fiber, and staying power.
Why I Absolutely Love These Breakfast Jars
- There are three parts to this recipe but they’re pretty simple. Easy to prep.
- A protein packed breakfast that tastes like dessert! The oat topping is literally what dreams are made of. Then, you have this creamy yogurt and the sweet cinnamon-y apples.
- These jars are macro friendly. Just 384 calories, 34 grams of protein and 5 grams of fiber. You’re welcome! One scoop of protein powder only. You can, of course, omit it as well. Or, increase!
Ingredients
This recipe makes three breakfast jars with about 3/4 cup of yogurt per jar. Serve and store in cute little airtight jars – these 10 Ounce Mason Jars would be perfect.
Creamy Yogurt Base
- 2 1/4 cups Greek yogurt, plain or vanilla flavored. Thicker yogurt brands like Fage or Skyr work best. I would pair plain yogurt + vanilla protein powder or vanilla yogurt + unflavored protein powder, personally. I also recommend really thick Greek yogurt, like Fage.
- 1 1/2 scoops vanilla or unflavored protein powder.
- ½ tsp cinnamon.
- ½ tsp vanilla.
- Optional: 2 tbsp whipped cream cheese, if you really wanted to elevate this recipe and make the yogurt feel more like a fluffy cheesecake.
Apple Layer
- 2 medium to large apples, diced into small cubes. Braeburn or Granny Smith work well because they hold their shape better after cooking and are less likely to turn mushy. I used a veggie chopper for even sizing.
- ½ teaspoon cinnamon.
- 1–2 teaspoons maple syrup or brown sugar.
- Pinch of salt.
- 1 teaspoon cornstarch, optional, to help thicken the juices.
- 1–2 teaspoons cold water, for mixing with the cornstarch. Additional small splash of water, only if the pan gets too dry.
Crisp Topping
- 1/2 cup rolled oats.
- Pinch of salt.
- 1/4 chopped walnuts or pecans.
- ½ tsp cinnamon.
- 1–2 tsp maple syrup.
- 1 teaspoon brown sugar.
- 1 tsp butter or coconut oil, optional.
Step-By-Step Directions
For photo purposes, I added the apples after the yogurt. However, after some testing, I believe adding the apples to the bottom helps keep the yogurt thicker when meal prepping. This is just a preference and you can do it either way.
- In a medium bowl, mix together the Greek yogurt, vanilla protein powder, cinnamon, and vanilla extract. Set aside.
- Cube the apples.
- Add the diced apples, cinnamon, maple syrup or brown sugar, and salt to a small skillet over medium heat. Cook for 5–7 minutes, stirring occasionally, until the apples soften and release some of their juices. If the pan gets too dry before the apples soften, add a very small splash of water.
- For a thicker apple layer, especially if making these jars for meal prep, mix the cornstarch with 1–2 teaspoons of cold water in a small bowl. Stir the slurry into the cooked apples and cook for another 30–60 seconds, until the apples look glossy and the juices thicken. Remove from heat and let the apples cool before layering them into the jars.
- In the same skillet you used for the apples (or use separate), add the oats, chopped pecans or walnuts, cinnamon, and a pinch of salt. Toast over medium-low heat for 3–5 minutes, stirring often, until the oats and nuts smell toasted. Add the butter or coconut oil and maple syrup, then stir for another 1–2 minutes until the mixture is lightly coated and golden. Transfer to a plate or bowl to cool. The topping will crisp up more as it sits.
- To assemble, add the apples to the bottom of the jars. Then, divide the protein yogurt base between 3 jars or containers. Add the oat crumble right before serving for the best crunch, or layer it on top if you prefer a fully assembled grab-and-go breakfast.
- Store in an airtight container for up to 4 days. These breakfast jars taste best when really cold so I suggest letting them refrigerate before eating.
Some Tips for Success
Make It Thicker
Select a higher fat yogurt or you could even add 1-2 tablespoons of chia seeds to the yogurt base. This will thicken the yogurt mixture and help with any moisture that happens after refrigeration.
Dairy-Free Option
Select a thicker, higher protein, Greek-style yogurt like Kite Hill Greek Style Plant Based Yogurt.
Fiber Boost Options
For extra fiber, you can stir 1–3 tablespoons chia seeds into the yogurt base before assembling, or add 1 tablespoon ground flaxseed to the oat crumble. Chia will thicken the yogurt as it sits, so add a splash of milk if needed.
Change the Crunch
Use pecans, walnuts, almonds, pumpkin seeds, granola, crushed graham crackers, or crushed cereal.
Apple Crisp Protein Breakfast Jars {30g Protein Meal Prep}
Ingredients
- 2¼ cups Greek yogurt, plain or vanilla flavored
- 1½ scoops protein powder vanilla or unflavored
- ½ teaspoon cinnamon
- ½ teaspoon vanilla extract
- 2 tablespoons whipped cream cheese, optional if you want to elevate each jar
- 2 medium to large apples, cubed Granny Smith or Braeburn work best
- 1-2 teaspoons maple syrup or brown sugar
- Pinch of salt
- ½ teaspoon cinnamon
- 1 teaspoon cornstarch
- 1-2 teaspoons cold water, for mixing the cornstarch
- ½ cup rolled oats
- ¼ cup chopped walnuts or pecans
- ½ teaspoon cinnamon
- 1 teaspoon butter or coconut oil
- 1-2 teaspoons maple syrup
- Pinch of salt
Equipment
Method
- In a medium bowl, mix together the Greek yogurt, vanilla protein powder, cinnamon, and vanilla extract. Set aside.
- Cube the apples. Add the diced apples, cinnamon, maple syrup or brown sugar, and salt to a small skillet over medium heat. Cook for 5–7 minutes, stirring occasionally, until the apples soften and release some of their juices. If the pan gets too dry before the apples soften, add a very small splash of water.
- For a thicker apple layer, especially if making these jars for meal prep, mix the cornstarch with 1–2 teaspoons of cold water in a small bowl. Stir the slurry into the cooked apples and cook for another 30–60 seconds, until the apples look glossy and the juices thicken. Remove from heat and let the apples cool before layering them into the jars.
- In the same skillet you used for the apples (or use separate), add the oats, chopped pecans or walnuts, cinnamon, and a pinch of salt. Toast over medium-low heat for 3–5 minutes, stirring often, until the oats and nuts smell toasted. Add the butter or coconut oil and maple syrup, then stir for another 1–2 minutes until the mixture is lightly coated and golden. Transfer to a plate or bowl to cool. The topping will crisp up more as it sits.
- To assemble, add the apples to the bottom of the jars. Then, divide the protein yogurt base between 3 jars or containers.
- Add the oat crumble right before serving for the best crunch, or layer it on top if you prefer a fully assembled grab-and-go breakfast.
- Store in an airtight container for up to 4 days. These breakfast jars taste best when really cold so I suggest letting them refrigerate before eating.
Notes
- Choose a thicker Greek yogurt, like Fage or Skyr.
- Select a Greek-style plant-based yogurt, like Kite Hill Greek Yogurt.
- Add 1-2 tablespoons of chia seeds to thicken the yogurt up and boost the fiber.
- I would pair plain yogurt + vanilla protein powder or vanilla yogurt + unflavored protein powder, personally.
Tried this recipe?
Let us know how it was!I hope this recipe gives you some inspiration for meal prepping breakfast! Feel free to follow along for infrequent updates and check out my FREE e-books: 5-Day High Protein and Fiber Meal Plan and 33-Page E-Book to Prioritize Your Health.