Jump to Recipe

Sometimes the best recipes are the ones that feel less like cooking and more like assembling a little moment of joy. These Apple Cinnamon Yogurt Cups are exactly that—a no-fuss, make-ahead breakfast or snack that feels both wholesome and a little bit decadent. Imagine tender, spiced apples, their natural sweetness coaxed out over gentle heat, layered over cool, creamy yogurt, and finished with a satisfying crunch. It’s the kind of thing you can throw together on a sleepy Sunday evening and feel smugly prepared for the week ahead, or whip up in ten minutes when that afternoon slump hits. Honestly, the aroma of apples and cinnamon simmering on the stove is a form of therapy in itself. It’s simple food, but it’s also a complete texture and flavor experience in a jar.

Why You’ll Love This Apple Cinnamon Yogurt Cups

Effortless elegance. This recipe looks and tastes far more impressive than the minimal effort required. It’s your secret weapon for feeling put-together, even on your most chaotic mornings.
The perfect texture trio. You get the warm, soft apples, the cool, creamy yogurt, and the crunchy granola topping. Each spoonful is a delightful little symphony of contrasts that never gets boring.
Endlessly customizable. Don’t have Greek yogurt? Use skyr or a dairy-free alternative. Want to switch up the fruit? Pears work beautifully. This recipe is a fantastic template for your own creations.
A make-ahead dream. The spiced apple compote can be made days in advance, and the cups assemble in seconds. It’s meal prep that actually stays exciting and delicious all week long.

Ingredients & Tools

2 medium apples (about 300g), such as Honeycrisp or Braeburn
1 tbsp unsalted butter or coconut oil
1 tbsp maple syrup or honey
1 tsp ground cinnamon
A pinch of ground nutmeg
A splash of vanilla extract
A squeeze of fresh lemon juice
500 g plain Greek yogurt
100 g granola of your choice

Tools: A small saucepan, a sharp knife, a cutting board, and 2-4 small jars or serving glasses.

The quality of your yogurt really makes a difference here—a good, thick Greek yogurt provides a lovely tangy base that balances the sweet apples perfectly. And don’t skip the fresh lemon juice; it’s not just for flavor, it keeps the apples from browning and adds a subtle brightness that cuts through the richness.

Nutrition (per serving)

Calories: 280 kcal
Protein: 15 g
Fat: 9 g
Carbohydrates: 35 g
Fiber: 4 g

Serves: 2 | Prep Time: 10 mins | Cook Time: 8 mins | Total Time: 18 mins

Before You Start: Tips & Ingredient Notes

Apple selection is key. You want an apple that holds its shape when cooked but still softens nicely. Honeycrisp, Braeburn, or Pink Lady are fantastic. Avoid very mealy apples like Red Delicious, which can turn to mush.
Why cook the apples? You might be tempted to just use them raw, but taking a few minutes to gently cook them with the spices completely transforms their flavor and texture. It deepens the sweetness and allows the cinnamon to really infuse every bite.
Yogurt texture matters. For the best layered look and to prevent the granola from sinking, use a thick, strained yogurt like Greek or Icelandic skyr. If your yogurt is a bit runny, you can strain it through a cheesecloth for 30 minutes beforehand.
Don’t forget the acid. That little squeeze of lemon juice is a small but mighty step. It brightens the entire dish and prevents the apple compote from tasting one-dimensionally sweet.

How to Make Apple Cinnamon Yogurt Cups

Step 1: First, let’s get our apples ready. Core your apples and chop them into small, bite-sized cubes—you don’t want them too big or they won’t cook evenly. As you chop, toss them with that squeeze of lemon juice. This isn’t just for flavor; it keeps them from turning an unappetizing brown while you work. You’ll notice the fresh, sharp scent of lemon mingling with the sweet apple aroma already.

Step 2: Now, onto the stovetop. Melt your butter or coconut oil in a small saucepan over medium heat. Once it’s shimmering, add all of your chopped apples. You’ll hear a satisfying sizzle. Stir them around to coat them in the fat, and let them cook for about 2-3 minutes. They should just be starting to soften and maybe take on a little color at the edges.

Step 3: This is where the magic happens. Drizzle in the maple syrup and sprinkle over the cinnamon and that pinch of nutmeg. The aroma at this point is honestly incredible—warm, spicy, and sweet all at once. Stir everything together so every piece of apple is coated in the spiced syrup. Reduce the heat to low and let it simmer gently for another 4-5 minutes.

Step 4: You’re looking for the apples to be tender but not mushy. They should offer no resistance when pierced with the tip of a knife, but still hold their shape. Once they’re there, turn off the heat and stir in the vanilla extract. That vanilla adds a beautiful, warm depth that ties everything together. Let the apple compote cool for a few minutes—it can be warm, but you don’t want it piping hot when it hits the cold yogurt.

Step 5: Time to assemble your cups! Grab your jars or glasses. Spoon a generous layer of the cool, thick Greek yogurt into the bottom of each one. You can give the jar a little tap on the counter to settle the yogurt and create a flat, even base for the next layer.

Step 6: Carefully spoon the warm (but not hot) apple compote over the yogurt layer. Try to distribute the syrupy juices evenly—that’s where a lot of the flavor is. The contrast between the cool white yogurt and the warm, spiced brown apples is just visually lovely.

Step 7: The final flourish! Right before serving, sprinkle a hearty handful of your favorite granola over the top. This is what gives you that crucial crunch. If you add it too far in advance, it will get soggy from the steam of the apples, so timing is key here for the perfect texture experience.

Serving Suggestions

Complementary Dishes

A soft-boiled egg — The creamy yolk and savory protein make this a perfectly balanced, more substantial breakfast.
A slice of whole-wheat toast with almond butter — The nutty flavor and extra toast crunch complement the spiced apples and yogurt beautifully.
A small side of breakfast sausages — For a true weekend brunch feel, the savory, salty pork is a classic partner for sweet, spiced fruit.

Drinks

A hot cup of black coffee — The bitterness of the coffee cuts through the sweetness and creaminess, creating a perfect palate-cleansing contrast.
A glass of cold oat milk — Its inherent sweetness and creamy texture mirror the flavors in the cup without overpowering them.
Earl Grey tea with a slice of lemon — The bergamot in the tea has a citrusy, floral note that dances wonderfully with the cinnamon and apple.

Something Sweet

A small, chewy ginger cookie — The spicy molasses flavor of the cookie is a fantastic echo of the warm spices in your yogurt cup.
A square of dark chocolate — Just a little piece melted on the tongue after your last bite provides a rich, bittersweet finish.
A drizzle of extra maple syrup — For those days when you just need a little extra sweetness, a final drizzle over the granola feels truly indulgent.

Top Mistakes to Avoid

Overcooking the apples. If you cook them for too long, they’ll turn into a mushy applesauce. You want tender pieces that still have a bit of structure for a pleasing texture contrast with the yogurt.
Using watery yogurt. A thin, runny yogurt will make your layers sloppy and cause the granola to sink immediately, losing that all-important crunch. The thickness is non-negotiable for the structure of this dish.
Adding the granola too early. I’ve messed this up before too, thinking I could prep the whole cup the night before. The granola will absorb moisture from the apples and yogurt and become disappointingly soft. Always add it right before you eat.
Skipping the lemon juice. It seems like a tiny detail, but without that touch of acid, the apple compote can taste flat and overly sweet. The lemon brightens everything up and balances the flavors.

Expert Tips

Tip: Make a big batch of the spiced apple compote on the weekend. It keeps beautifully in a sealed container in the fridge for up to 5 days, meaning you can assemble a gourmet-feeling breakfast in about 60 seconds on a busy weekday morning.
Tip: For an extra flavor boost, toast your granola in a dry pan for a minute or two before sprinkling it on. This re-crisps it and really wakes up the nutty, oaty flavors, making the topping even more impactful.
Tip: If you want a dairy-free version, coconut yogurt is a fantastic substitute. Its natural richness and slight tropical note pair surprisingly well with the classic apple and cinnamon combination.
Tip: Get creative with your spices! A tiny pinch of cardamom or a scrape of fresh ginger added to the pan with the cinnamon can take your apples in a wonderfully new and aromatic direction.

FAQs

Can I use a different type of fruit?
Absolutely! Pears are a natural substitute and work with the same spice profile. You could also try a mix of berries, though they will release more liquid and create a saucier compote, so you might want to add a teaspoon of chia seeds to thicken it up. Stone fruits like peaches or plums in the summer would also be divine.

How far in advance can I assemble the cups?
You can assemble the yogurt and cooled apple compote layers up to a day in advance if you keep them tightly covered in the fridge. The critical rule is to only add the granola topping right before you serve it. This keeps that crunchy element perfectly intact and prevents a sad, soggy situation.

My compote is too watery. How can I fix it?
This can happen if your apples are very juicy. No worries! Just leave the compote to simmer for another minute or two over low heat, stirring frequently, to allow some of the excess liquid to evaporate. You can also mix a teaspoon of cornstarch with a tablespoon of cold water and stir it in, cooking for a further minute until thickened.

Is this recipe suitable for meal prep?
It’s one of the best meal prep breakfasts out there! Prepare the apple compote in a larger batch and store it separately from the yogurt. Each morning, just layer your portions in a jar, add the granola, and you’re out the door. It stays fresh and delicious for up to 4 days prepared this way.

Can I make this sugar-free?
You can! Simply omit the maple syrup. The apples will still caramelize in the butter and release their own natural sugars, making a perfectly sweet compote, especially if you use a naturally sweeter apple variety like Fuji or Gala. The final result will be less syrupy but still wonderfully spiced and delicious.

Apple Cinnamon Yogurt Cups

Cost Level $

Category Healthy Holiday Treats

Difficulty Medium

Cuisine American, dessert

Servings 2

Total Time 18 minutes

Dark Mode

Keep Screen On

Make these easy Apple Cinnamon Yogurt Cups for a healthy, make-ahead breakfast or snack. Ready in under 20 minutes! Get the simple recipe here.

Ingredients

For the spiced apple compote:

2 medium apples (about 300g, such as Honeycrisp or Braeburn)
1 tbsp unsalted butter or coconut oil
1 tbsp maple syrup or honey
1 tsp ground cinnamon
A pinch ground nutmeg
A splash vanilla extract
A squeeze fresh lemon juice

For assembly:

500 g plain Greek yogurt
100 g granola of your choice

Instructions

01
First, let's get our apples ready. Core your apples and chop them into small, bite-sized cubes—you don't want them too big or they won't cook evenly. As you chop, toss them with that squeeze of lemon juice. This isn't just for flavor; it keeps them from turning an unappetizing brown while you work. You'll notice the fresh, sharp scent of lemon mingling with the sweet apple aroma already.
02
Now, onto the stovetop. Melt your butter or coconut oil in a small saucepan over medium heat. Once it's shimmering, add all of your chopped apples. You'll hear a satisfying sizzle. Stir them around to coat them in the fat, and let them cook for about 2-3 minutes. They should just be starting to soften and maybe take on a little color at the edges.
03
This is where the magic happens. Drizzle in the maple syrup and sprinkle over the cinnamon and that pinch of nutmeg. The aroma at this point is honestly incredible—warm, spicy, and sweet all at once. Stir everything together so every piece of apple is coated in the spiced syrup. Reduce the heat to low and let it simmer gently for another 4-5 minutes.
04
You're looking for the apples to be tender but not mushy. They should offer no resistance when pierced with the tip of a knife, but still hold their shape. Once they're there, turn off the heat and stir in the vanilla extract. That vanilla adds a beautiful, warm depth that ties everything together. Let the apple compote cool for a few minutes—it can be warm, but you don't want it piping hot when it hits the cold yogurt.
05
Time to assemble your cups! Grab your jars or glasses. Spoon a generous layer of the cool, thick Greek yogurt into the bottom of each one. You can give the jar a little tap on the counter to settle the yogurt and create a flat, even base for the next layer.
06
Carefully spoon the warm (but not hot) apple compote over the yogurt layer. Try to distribute the syrupy juices evenly—that's where a lot of the flavor is. The contrast between the cool white yogurt and the warm, spiced brown apples is just visually lovely.
07
The final flourish! Right before serving, sprinkle a hearty handful of your favorite granola over the top. This is what gives you that crucial crunch. If you add it too far in advance, it will get soggy from the steam of the apples, so timing is key here for the perfect texture experience.