Tastes exactly like apple pie filling but tracks like a high-protein breakfast. We serve these tender baked apples over a bed of vanilla yogurt to hit 20g of protein without any powder.

Per serving
Preheat oven to 375°F (190°C).
Cut apples in half vertically and use a spoon to scoop out the seeds and core, creating a small hollow in the center.
In a small bowl, mix oats, chopped walnuts, cinnamon, maple syrup, and melted butter until combined into a crumble.
Place apple halves cut-side up on a baking sheet or baking dish. Stuff the oat mixture generously into the hollow centers.
Bake for 25-30 minutes until the apples are tender when pierced with a fork and the topping is golden.
While apples bake, whisk the Greek yogurt with vanilla extract until smooth.
Spread a layer of yogurt on each plate and top with two warm baked apple halves.
Add a pinch of salt to the oat mixture to pop the sweetness. Using a melon baller makes coring the apples much easier.
Store baked apples and yogurt separately. Apples keep 4 days in the fridge; reheat before serving.