A yogurt-protein bowl with flax-chia, warm cinnamon apples, and a gluten-free high-fiber topping for a cozy lunch option.
ABy Amy
Servings
2
2 cup Lactose-free Greek yogurt
2 scoop Cookies and cream protein powder
2 piece Apple
1 tbsp Unsalted butter
1 tsp Ground cinnamon
1 tbsp Maple syrup
0.5 tsp Vanilla extract
3 tbsp Flax-chia seed mix
0.25 cup Gluten-free rolled oats
1 tsp Honey
1 tsp Coconut oil
1 pinch Pinch of salt
0.5 cup Blueberries
Calories
993 kcal
Protein
36g
Carbs
111g
Fat
47g
Fiber
12g
Sugar
57g
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Crunchy Oat Topping
1. In a small non-stick skillet over medium heat, warm the coconut oil. Add the gluten-free rolled oats, honey, a pinch of cinnamon (from the measured amount), and the pinch of salt. Stir continuously for 3–4 minutes until the oats are golden and fragrant. Transfer to a plate to cool and crisp up.
1 tsp Ground cinnamon,
0.2 cup Gluten-free rolled oats,
1 tsp Honey,
1 tsp Coconut oil,
1 pinch Pinch of salt
Warm Cinnamon Apples
2. Core and dice the apples into small cubes (no need to peel). In the same skillet over medium heat, melt the butter. Add the diced apples, the remaining ground cinnamon, maple syrup, and vanilla extract. Cook, stirring occasionally, for 6–8 minutes until the apples are tender and caramelized with a light syrupy glaze. Remove from heat and set aside.
3. In a bowl, whisk together the lactose-free Greek yogurt and the cookies and cream protein powder until smooth and fully combined. Divide evenly between two serving bowls.
2 cup Lactose-free Greek yogurt,
2 scoop Cookies and cream protein powder
Assemble & Serve
4. Spoon the warm cinnamon apples over each yogurt base. Scatter the blueberries around the apples. Sprinkle the flax-chia seed mix evenly over each bowl, then top with the toasted oat crumble. Serve immediately while the apples are still warm.
3 tbsp Flax-chia seed mix,
0.5 cup Blueberries
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