Saved recipe
Cinnamon apple yogurt oat bowls
Creamy Greek yogurt topped with quick cinnamon apples, blueberries, and crunchy nuts and seeds makes a fast, filling breakfast.
18 min
2 servings
Easy
From your kitchen
Built around what you have
Used in this recipe
- rolled oats
- crisp apples
- Greek yogurt
- blueberries
- walnuts
- chia seeds
- ground cinnamon
- lemon
- maple syrup
- pumpkin seeds
Ingredients
- 1 cup rolled oats
- 1 1/2 cups water
- 1 crisp apple, cored and diced (leave peel on)
- 1/2 tsp ground cinnamon
- 1 lemon, zested and juiced
- 1 cup Greek yogurt
- 1 cup blueberries
- 2 tbsp walnuts, chopped
- 1 tbsp chia seeds
- 1 tbsp pumpkin seeds
- 1-2 tbsp maple syrup, to taste
- Pinch of salt
Steps
- Simmer oats, water, and a pinch of salt in a small pot, stirring, until creamy.
- Meanwhile, toss diced apple with cinnamon, lemon zest, and a squeeze of lemon juice.
- Microwave the apple mixture in a bowl for 60-90 seconds (or warm in a small skillet) until just softened.
- Divide oats between two bowls and swirl in half the yogurt.
- Top with warm apples, blueberries, walnuts, chia seeds, and pumpkin seeds.
- Drizzle with maple syrup and finish with a final squeeze of lemon juice if you like it brighter.
Approximate nutrition
Per serving
Estimated from recipe quantities
520kcal
Protein23g
Carbs72g
Fat18g
Fiber12g
Chef tip
For thicker oats, cook 1-2 minutes longer; for looser oats, add a splash more water while simmering.
Budget
Use seasonal apples and frozen blueberries if cheaper; seeds and nuts can be reduced to what you have.
Cleanup
Cook oats in one pot and warm apples in the microwave to keep dishes to a pot, a bowl, and two serving bowls.
Use-up
Use the whole apple with peel, zest the lemon before juicing, and refrigerate leftover yogurt and seeds for tomorrow’s bowls.
one potstovetopvegetarianbudget-friendlyoatsyogurtapples