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Sauté the diced apple: Heat the coconut oil in a skillet over medium heat. Add the apples and cook, stirring often until soft, about 10 minutes. Add the maple syrup, cinnamon, and salt and stir to coat. Cook on low until lightly brown and caramelized, 2 to 4 minutes. Set aside.
In a medium bowl, whisk together the oats, protein powder, chia seeds, cinnamon, and salt. Whisk in the milk and vanilla until combined. Fold in about half of the sautéed apples.
Dividing evenly, spoon the oat mixture into four 12-ounce lidded jars or containers. Top each with ¼ cup of yogurt and evenly divide the remaining sautéed apples on top. Cover and refrigerate for at least 6 hours or overnight.
To serve, optionally top with a drizzle of almond butter for additional protein.