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Add the diced apples, 1 teaspoon cinnamon, and water to a small saucepan over medium heat. Stir to coat evenly, then cover and reduce heat to low. Cook for 5–10 minutes, stirring occasionally, until the apples are tender and can be easily pierced with a fork. Set aside to cool.
In a large mixing bowl, combine the rolled oats, milk, yogurt, chia seeds, maple syrup (if using), remaining 2 teaspoons cinnamon, almond butter, vanilla extract, and salt. Mix thoroughly until the almond butter is evenly distributed.
Divide the oat mixture evenly between 4 jars or containers. Spoon the stewed apples on top of each. Seal and refrigerate for at least 2 hours (or overnight) before serving.