High-Protein Apple Yogurt Bowls with Granola

September 6, 2025

These high-protein apple yogurt bowls with homemade granola are the perfect macro-friendly breakfast. Creamy Greek yogurt, cinnamon-maple apples, and a crunchy granola topping make this easy, delicious, and balanced—ideal if you’re counting macros or just want a healthier breakfast.

If you’ve ever tried to start counting macros, you know it can feel a little… tedious. I’m right there with you. After a long summer of pool days, camping trips, road snacks, and basically eating whatever my kids were eating (and lots of chick-fil-a) , I finally hit that point where I wanted to feel dialed back in. Not “dieting” in the old-school sense, but actually paying attention to the balance of protein, carbs, and fats on my plate.

That’s the beauty of macro tracking—it isn’t about cutting out food groups, swearing off carbs, or pretending I don’t want dessert. It’s more like a puzzle: making sure each day has enough protein to keep me full, carbs for energy (especially since I’m working out about an hour a day), and fats to keep hormones happy. And sometimes, when you’re a busy mom, the easiest way to start is with breakfast.

Why Yogurt Bowls?

I love these apple yogurt bowls because they check every box:

Protein: 22 grams per bowl, thanks to Oikos Pro yogurt. That’s like having a chicken breast… but for breakfast.
Carbs: Naturally sweet from apples, maple syrup, and just a drizzle of honey. Enough to fuel your morning without going overboard.
Fats: A little butter for the apple compote (because flavor matters), plus crunch from granola. Balanced, not boring.

I used to think yogurt bowls were just “diet food”—you know, a sad cup of plain yogurt with a sprinkle of fruit. But when you warm up apples in butter and maple syrup, add cinnamon, and then layer that over creamy yogurt with a little crunch from granola? It feels cozy and indulgent, like fall in a bowl. And yet, it still fits my macro goals.

How I Lightened It Up

The first time I made these, I went heavy with the granola (¼ cup per bowl) and sweetened the yogurt with a whole tablespoon of honey. Delicious, but the bowls clocked in at over 550 calories each. Nothing wrong with that if it fits your day, but for me, I wanted something lighter that still kept me full.

Here’s what I changed:

Honey: Just 1 tsp per bowl. It’s enough sweetness when you’ve already got maple syrup on the apples.
Granola: Instead of a big scoop, I sprinkle 1 Tbsp over the top. It gives you that crunch you want without blowing your carbs.

Small tweaks, big difference. Now these bowls come in around 345 calories with 22 g of protein—so much easier to work into my daily plan.

For Anyone New to Macros

If you’re like me and just dabbling in counting macros, recipes like this are the best place to start. It takes the overwhelm out of it. You don’t need to weigh every grain of rice or obsess over perfect numbers—just start being mindful. Ask yourself: “Where’s my protein? Do I have some carbs for energy? Did I get healthy fats in today?” Over time, it becomes second nature.

Homemade Gluten-Free Granola

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Prep Time 5

Cook Time 30

Course Breakfast

Cuisine American

Ingredients

3 cups gluten-free oats
¾ cup mixed nuts/seeds walnuts, pecans, almonds, pumpkin seeds, sunflower seeds
½ cup pure maple syrup
⅓ cup coconut oil melted
1 teaspoon pure vanilla extract
½ teaspoon salt
2 teaspoons ground cinnamon
2 tablespoons chia seeds or flax seeds optional

Let's Make It

Preheat oven to 300°F and line a baking sheet with parchment paper or silicone mat.
In a large bowl, combine oats, nuts/seeds, cinnamon, salt, and chia/flax if using.
In a microwave-safe bowl, melt coconut oil. Stir in maple syrup and vanilla.
Pour wet mixture over dry mixture; stir until well coated.
Spread evenly on the prepared baking sheet.
Bake for 30 minutes, stirring halfway, until edges turn golden.
Let cool completely before storing in an airtight container.