High-Protein Apple Cinnamon Crisp
This High-Protein Apple Cinnamon Crisp features tender apples with a protein-packed topping. Perfect for a healthy breakfast, it’s a simple recipe that blends sweet, spiced flavors into a nutritious, satisfying start to the day with minimal effort.
Why You’ll Love This Recipe
This apple cinnamon crisp is a nutritious, healthy breakfast idea that transforms tender apples with a protein-packed topping into a delightful treat, perfect for a satisfying morning. Easy to prepare and rich in protein, fiber, and antioxidants, it’s a guilt-free indulgence. Versatile—serve with yogurt or enjoy solo—this recipe offers a delicious and wholesome option.
Recipe Tips and Tricks
- Slice Evenly: Ensures uniform cooking.
- Use Ripe Apples: Enhances natural sweetness.
- Mix Dry Ingredients First: Prevents clumping.
- Check Doneness: Topping should be golden and crisp.
- Avoid Overmixing: Keeps topping texture light.
- Serve Warm: Maximizes flavor appeal.
- Adjust Sweetness: Taste and tweak honey to preference.
- Use Parchment: Eases cleanup and removal.
- Rest Briefly: Allows flavors to meld.
- Portion Carefully: Prevents messiness.
High-Protein Apple Cinnamon Crisp
Protein-packed apple crisp, healthy breakfast treat.
Ingredients
- ¼ cup chopped walnuts
- ¼ cup Greek yogurt
- ½ cup almond flour
- ½ cup protein powder
- 1 cup oats
- 1 tsp cinnamon
- 2 tbsp honey
- 2 tbsp olive oil
- 4 cups apples
- pinch salt
Instructions
- Prep the Apples: Peel, core, and slice apples into thin wedges.
- Mix the Filling: Place apples in a baking dish and drizzle with 1 tbsp honey and a sprinkle of cinnamon.
- Combine Dry Ingredients: In a bowl, mix oats, protein powder, almond flour, remaining cinnamon, and a pinch of salt.
- Add Wet Ingredients: Stir in olive oil, Greek yogurt, and remaining honey until crumbly.
- Prepare Topping: Sprinkle the oat mixture evenly over the apples.
- Add Nuts: Scatter chopped walnuts on top for extra crunch.
- Bake the Crisp: Preheat oven to 350°F and bake for 35-40 minutes until the topping is golden and apples are tender.
- Check Doneness: Ensure the topping is crisp and apples are soft with a fork.
- Cool the Crisp: Let cool for 5 minutes to set the layers.
- Serve and Enjoy: Serve warm and savor this protein-packed, cinnamon-spiced breakfast delight!
Notes
- Slice apples evenly for uniform cooking; use ripe apples for sweetness.
- Mix dry ingredients first to prevent clumping; avoid overmixing for texture.
- Store leftovers promptly to maintain freshness; reheat gently to preserve taste.
- This recipe can be adapted for vegan or gluten-free diets with appropriate swaps.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 206Total Fat 10gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 8gCholesterol 1mgSodium 30mgCarbohydrates 22gFiber 4gSugar 11gProtein 9g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Apples (4 cups): Granny Smith or Honeycrisp, sliced for tartness or sweetness.
- Protein Powder (½ cup): Vanilla, for protein boost.
- Oats (1 cup): Old-fashioned, for texture.
- Honey (2 tbsp): For natural sweetness.
- Cinnamon (1 tsp): Ground for warm flavor.
- Almond Flour (½ cup): For nutty richness.
- Greek Yogurt (¼ cup): For creaminess.
- Salt (pinch): Enhances flavor; adjust to taste.
- Olive Oil (2 tbsp): For moisture.
- Chopped Walnuts (¼ cup): Optional, for crunch.
Variations and Substitutions
- Fruit Swap: Use pears or peaches instead of apples.
- Protein Swap: Replace with pea protein powder.
- Oats Swap: Use quinoa flakes for variety.
- Sweetener Swap: Use maple syrup instead of honey.
- Flour Swap: Use coconut flour instead of almond flour.
- Yogurt Swap: Use coconut yogurt or omit.
- Oil Swap: Use coconut oil or omit.
- Nut Swap: Use almonds or pecans.
Storage Options
- Refrigerator: Store in an airtight container for up to 5 days; reheat lightly.
- Freezer: Freeze in portions for up to 2 months; thaw in fridge.
- Reheating: Warm in oven at 300°F for 10 minutes.
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