Apple Crisp Protein Breakfast Jars {30g Protein Meal Prep}

Cozy and delicious apple pie breakfast jars with a creamy yogurt base, an apple cinnamon layer, and a crispy oat topping! These jars can be prepped in advance for quick assembly when ready to eat or for a grab-and-go breakfast option. Each jar has over 30 grams of protein and is great for those following a calorie deficit, too.

Course Breakfast, Main Course

Cuisine American

Keyword breakfast meal prep, fall and winter recipes, fall breakfast, Greek yogurt parfait, healthy high protein breakfast, high protein calorie deficit recipe, macro friendly

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 383kcal

Author Alex Evink, MS, RD

Equipment

Ingredients

Yogurt Base

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

Apple Layer

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

Crisp Topping

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

Instructions

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.

Nutrition