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Baked cinnamon apples stuffed with Greek yogurt, walnuts, and seeds
BreakfastDessertSnackVegetarianGluten-free

High-Protein Baked Apples with Greek Yogurt & Nuts

Warm cinnamon apples stuffed with Greek yogurt, nuts, and seeds — about 13g protein per apple, ready in 40 minutes for breakfast or dessert.

13g Protein5g Fiber140mg Calcium
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Prep10 min
Cook30 min
Calories280 kcal
Serves4

Key nutrients per serving

By The Recipe Seeker Kitchen

Updated 2026-10-07

Ingredients

4 servings

Instructions

6 steps · about 40 minutes total

  1. Heat the oven

    Preheat the oven to 375°F (190°C). Lightly grease a baking dish that holds the apples snugly.

  2. Core the apples

    Core the apples, leaving the bottom 1/2 inch intact. Use a melon baller or small spoon to widen the cavity slightly — you want room for filling without breaking through.

  3. Mix the filling

    In a bowl, mix the Greek yogurt, half the nuts, half the seeds, 1 tablespoon maple syrup, cinnamon, nutmeg, and salt. Stir in the almond butter if using.

  4. Stuff and bake

    Stuff each apple generously with the yogurt mixture, mounding it slightly on top. Place in the baking dish, pour 1/4 cup water into the bottom of the dish, and bake 25–30 minutes, until the apples are tender but not collapsed.

  5. Crisp the topping

    While the apples bake, toss the remaining nuts and seeds with the remaining maple syrup.

  6. Serve warm

    Sprinkle the nut-and-seed topping over the hot apples just before serving.

Why this helps

High-protein fall breakfasts

Bumping the filling to a cup and a half of Greek yogurt lands each apple at about 13 g of protein — calculated from USDA FoodData Central ingredient data — with 5 g of fiber from the apple, walnuts, and seeds. A warm, cinnamon-spiced breakfast or dessert that eats like a treat.

All about ProteinAll about FiberAll about Calcium

Nutrition facts

per serving · % DV
  • Calories 280 kcal14%
  • Protein 12.7g25%
  • Total Carbohydrate 37g13%
  • Dietary Fiber 5.2g19%
  • Total Sugars 28.4g57%
  • Total Fat 11g14%
  • Sodium 35mg2%

Vitamins & minerals

  • Iron 1mg5%
  • Calcium 140mg11%
  • Potassium 448mg10%
  • Vitamin C 9.2mg10%

*Percent Daily Values are based on a 2,000 calorie diet. Values are per serving (recipe makes 4).

Nutrition is an estimate calculated from USDA FoodData Central ingredient data and may vary by ingredient brand, preparation, and portion size.

Questions, answered

How much protein is in each baked apple?
About 13 g per apple, from 1½ cups of Greek yogurt plus walnuts and hemp seeds — calculated from USDA FoodData Central ingredient data. Exact totals vary with your yogurt and nut brands.
Can I make these ahead for meal prep?
Prep the components separately up to 2 days ahead. Core apples and store in lemon water; keep the yogurt filling refrigerated. Assemble and bake fresh for best texture.
Which apples hold their shape best for baking?
Firm, tart-sweet varieties like Honeycrisp, Fuji, Braeburn, or Pink Lady hold their shape. Avoid softer apples like McIntosh or Red Delicious — they turn mushy.
Are these gluten-free?
Yes, all ingredients are naturally gluten-free. Check labels on yogurt and nuts if you have celiac disease or severe sensitivity.
Can I use regular yogurt instead of Greek?
Regular yogurt is thinner and will make the filling runny. Strain it through cheesecloth for a few hours to thicken, or use a plant-based Greek-style alternative.

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