Cinnamon Apple Yogurt Bowls

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These Cinnamon Apple Yogurt Bowls are like having apple pie for breakfast, without the crust!

These Cinnamon Apple Yogurt Bowls are like having apple pie for breakfast, without the crust!
Cinnamon Apple Yogurt Bowls

I’m constantly trying to come up with new breakfast recipes to add to my weekly meal plans. Yogurt bowls are easy, and make the perfect blank canvas for anything you’re topping them with. Although I created this as a breakfast idea, this also makes a great snack or dessert. Apples, cinnamon and nutmeg are simmered with golden raisins and just a little sugar, served over yogurt topped with pecans or walnuts. A deliciously healthy fall treat.

These Cinnamon Apple Yogurt Bowls are like having apple pie for breakfast, without the crust!

I partnered with Stonyfield, my favorite organic yogurt brand to create this easy breakfast with their Stonyfield Plain 0% Fat Greek Yogurt. Organic matters because it means their products are made without the use of toxic persistent pesticides or GMO’s. So it’s not only good for you but good for the planet too. And because it’s Stonyfield, you know it’s delicious.

What is organic?

Organic farms use agricultural practices that work with natural processes to grow food. Stonyfield believes it is the best way to provide their customers with the healthiest, safest, and most delicious food available while protecting the environment. An organic farm uses agricultural practices that work with natural processes to grow food.

Their farmers work with natural resources on the farm to create healthy conditions for cows and for their crops. This includes: Cover cropping, crop rotation, and application of manure and compost to build soil health, suppress weeds, and resist pests.

Working with consultants to develop innovative grazing plans and implementing no-till practices to reduce erosion, runoff, and maintain soil nutrients.

Reducing disease risk and need for antibiotics by keeping clean stalls with comfortable bedding, with ample room for cows to move around when they are in the barn.

an incredible farm tour in Vermont with the team and co-founder of Stonyfield Yogurt

Yogurt Bowl Variations

  • Swap the apples for pears.
  • Swap the sugar for pure maple syrup.

How To Meal Prep

The apples can be doubled for 4 servings to make ahead for the week. Let them cool to room temperature and refrigerated for up to 5 days. I like to pack them in portioned sized containers to make it easy. If packing them to go, pack the nuts in separate baggies so they don’t lose their crunch.

These Cinnamon Apple Yogurt Bowls are like having apple pie for breakfast, without the crust!These Cinnamon Apple Yogurt Bowls are like having apple pie for breakfast, without the crust!These Cinnamon Apple Yogurt Bowls are like having apple pie for breakfast, without the crust!

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These Cinnamon Apple Yogurt Bowls are like having apple pie for breakfast, without the crust!
Print WW Personal Points
4.83 from 39 votes
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Cinnamon Apple Yogurt Bowls

283 Cals 12.5 Protein 40 Carbs 10 Fats
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Yield: 2 servings
COURSE: Breakfast, Dessert, Snack
CUISINE: American
These Cinnamon Apple Yogurt Bowls are like having apple pie for breakfast, without the crust!

Ingredients

  • 1 sweet apple, peeled, cored, seeded and diced (Honey Crisp, Gala)
  • 1 1/2 tablespoons raw sugar
  • 1 tablespoon golden raisins
  • 1/4 teaspoon cinnamon
  • pinch of nutmeg
  • 2 cups 0% fat Stonyfield plain yogurt
  • 4 tablespoons chopped walnuts or pecans

Instructions

  • Place diced apple, sugar and raisins in a small pot, add 1/4 cup water, sprinkle with cinnamon, pinch of nutmeg, cover, and cook over low heat until soft, 16 to 18 minutes.
  • Set aside to cool.
  • Divide the yogurt in 2 medium bowls. Top with apples and chopped nuts. Serve immediately.

Notes

For a Make Ahead
If you want to prepare the apples in advance, refrigerate them in a separate bowl then add along with the nuts just before serving.

Nutrition

Serving: 1bowl, Calories: 283kcal, Carbohydrates: 40g, Protein: 12.5g, Fat: 10g, Saturated Fat: 1g, Cholesterol: 5mg, Sodium: 161mg, Fiber: 3g, Sugar: 31.5g
WW Points Plus: 8
Keywords: apple cinnamon breakfast, cinnamon apple yogurt, yogurt bowls

Cinnamon Apple Breakfast Recipe

Disclosure: This post is sponsored by Stonyfield. Thank you for supporting the brands that make Skinnytaste possible. All thoughts are my own. Photo credit: Erin Alvarez

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81 comments

  1. Where’s the cloves!!! Apple pie needs cloves!<3

  2. Super easy to make and delicious! Quick enough to make in the morning before work – and easy enough to pack to bring along if you gotta eat at work!

  3. This is yummy,  I accidentally made 8 servings. Do you think it might freeze well?

  4. I made this for breakfast for my Mom and myself last weekend when she came to spend the night. It was so easy and so yummy. I poured the topping hot over cold Stoneyfield yogurt and mixed it. The result was a delicious, creamy, perfectly filling breakfast. The sweetness from the apples, crunch from the walnuts and tartness from the yogurt is a perfect combination. Just brilliant! I liked it so much I made it again this morning and think next time I will double the recipe for some meal prep. I might even get away with serving this for a healthy dessert on a busy weeknight.

  5. Delicious! I made the slight alteration of using Oikos Triple Zero vanilla yogurt and eliminating the raw sugar; taste was fantastic and I need more protein.

  6. I love this recipe! This is my favorite way of eating greek yogut. 5 out of 5 stars!

  7. Delicious but very sweet. Would it still work with half of the sugar? Thanks!

  8. Rather than just leave them out is there anything you would suggest for someone with a nut allergy to replace the nuts? 

  9. can I use honey instead of sugar when cooking the apples?? wanted to use a more natural sweetener. 

  10. I really enjoyed this recipe and it smells delicious while it’s on the stove! The flavors are quintessential fall, and you can use it as a topping for several different things: yogurt, oatmeal, ice cream, etc. This dish was also a big hit with my toddler.

    The only downside in my opinion is that I do feel, even with making it ahead, that it’s a lot of effort for two servings (potentially one breakfast if you’re sharing with a partner or child).
    If I’m cooking something ahead of time, I’d prefer it to last a few meals. So, I ended up using 4 small/medium apples and adjusting the rest of the ingredients. That worked out okay for the most part, but in the future I think I’ll look for a crockpot version so that I don’t have to keep checking in.

    A few notes:
    – If you double/triple the recipe, you don’t necessarily need to use double/triple the water. Start with less water than you think you’ll need because mine ended up being way too liquidy and I had to strain out the apples/raisins and boil the liquid down for a while as another reader suggested. I still ended up adding a little cornstarch at the end to thicken it up.

    – You might start with less sugar too. So many factors might contribute: how sweet your apple variety is, whether your yogurt is already sweetened, and, of course, your own preferences. You can always add more at the end while it’s still hot.

  11. Tried this today, it is so delicious! I did not have golden raisins, so I substituted currants. Also used the ground Saigon cinnamon from Costco. Perfect mix of sweet and savory! 

  12. Absolutely love this! It’s great with yoghurt. Or with yoghurt and sugar free granola (the apples are quite sweet) or on oatmeal. Really nice breakfast or dessert/snack.

  13. This was so yummy and satisfying.   As suggested in one of the previous comments, I’m going to add a few drops of vanilla stevia to tomorrow’s bowl.  Vanilla non-fat greek is my fav so this will only add to a very tasty recipe!! 

  14. Super idea and recipe, I love it. I used the Fast and Slow book ( Slow cooker crustless apple pie) and made a bigger amount of apples in the slow cooker. I am enjoying the early fall Summer Rambo apples mixed with some granny and honeycrisp etc. I use Swerve Brown sugar in these and it is one of my favorite recipes–so I did that which is similar to apples here but apples here can be done more quickly then the slow cooker version. But using Yogurt with the apples is just wonderful. A great dessert or snack breakfast. Love it. I even forgot to add nuts, and loved it.

  15. This is a very satisfying breakfast.    The varying textures with the mild sweetness of the apple mixture paired with the crunch of pecans makes for a filling and enjoyable meal.  

  16. I didn’t like this and immediately thought it needed to be vanilla yogurt. I took that thought and added 3 drops of vanilla stevia and it went from something I was going to struggle to finish to delicious.

  17. I made this recipe using 0% Greek yogurt and chose to use pecans. I thought one cup of yogurt was too much yogurt. Yogurt tends to be tart in my opinion. There wasn’t enough sweetness for me. The tartness of the yogurt was too prevalent. Also, one cup of yogurt with the apples is very filling. (I served this for dessert.)

    Next time, I will use half a cup of yogurt and make the rest as the recipe is written. It’s definitely a do again!

  18. I made this and it still has a lot of liquid. I used brown sugar instead of raw sugar, but besides that I’m not sure what I did wrong. How can I fix this?