Apple Pie Protein Yogurt Bowl

I've been making protein yogurt bowls for quite some time now. That is to say they've always remained on top of my list for an easy, grab and go breakfast. Most importantly when I am craving something sweet, however this apple pie protein yogurt bowl ended up being even more satisfying and delicious than I ever expected! Above all cinnamon apples, creamy protein cheesecake filling and a crumbly vegan graham cracker crust with loads of protein, was just what the fall season ordered.

I've given you two different protein powder options below with the macros counts for each. I generally rotate between these two protein powders week to week. The reason being that one of them is only available in Canada and the other one is only available in the US. Therfore I figured that this will help most of you to find the right protein powder for you! 

To sum up the discussion about which protein powder to use, to all my lovely people in all other parts of the world, you can simply use your favourite vegan vanilla protein powder in this recipe for similar results!

Recipe makes two servings

Macros per serving, using Nuzest protein:

482 cals - 18g fat - 55g carbs - 25g protein 

Macros per serving, using Body Energy Club protein:

561 cals - 21g fat -  57g carbs - 36g protein 

Ingredients for this Protein yogurt bowl:

• 1 apple, chopped into small cubes
• 1 tbsp maple syrup
• 1 tbsp ceylon cinnamon 
• 10 vegan graham crackers 
• 2 tsp vegan butter, melted
• 1 1/2 cups plain coconut yogurt
• 2 serving vanilla protein powder
• 1 tbsp lemon juice
• 1 tsp vanilla extract or vanilla bean powder
• 1/8 tsp salt

Apple Pie Protein Yogurt Bowl Recipe:

1. To a sauce pan add: chopped apple, maple syrup, and cinnamon. Add in 1-2 tbsp water and bring heat to medium low. cook until apples are softened and coated well in cinnamon and maple, 4-5 minutes. You may need to add in 1-2 tbsp additional water while you cook so nothing sticks.
2. Set cinnamon apples aside to cool.
3. Add the graham crackers and melted butter to a blender and pulse just a few times. You want a wet sand like mixture.
4. Divide the graham cracker/butter mixture across two containers.
5. Using a spoon press the mixture flat into the bottom of the container. Set aside.
6. To a mixing bowl add: yogurt, vanilla protein, lemon juice, vanilla, and salt. Whip everything together until super smooth.
7. Divide the yogurt mixture across the two graham crackers bowls. Using a spoon smooth the top flat from edge to edge.
8. Divide the cinnamon apples across the two yogurt bowls from edge to edge.
9. Place the apple cheesecakes into the fridge to set, a few hours or overnight.

I'll usually have this for breakfast so I will meal prep it a day in advance and enjoy it super cold and firm the next morning!

Enjoy!

Looking for more healthy, high protein plant-based recipes with macros? Make sure you check out the High Protein Ebook Collection for your everyday meal prep recipe needs!