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 prep ahead for the week. Let them cool to room temperature and refrigerated for up to 5 days. 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!

More Breakfast Recipes You Will Love

Cinnamon Apple Yogurt Bowls

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

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

  • 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
  • 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.

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.

Serving: 1bowl, Calories: 283kcal, Carbohydrates: 40g, Protein: 12.5g, Fat: 10g, Saturated Fat: 1g, Cholesterol: 5mg, Sodium: 161mg, Fiber: 3g, Sugar: 31.5g

Freestyle Points: 6

Points: +8

Keywords: apple cinnamon breakfast, cinnamon apple yogurt, yogurt bowls

 

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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