Bring 3 1/2 cups water and 1/2 teaspoon salt to a boil in a medium saucepan. Reduce the heat to medium-low and stir in the oats. Cook, stirring frequently, until the oats are creamy and tender, 5 to 6 minutes. Remove the saucepan from the heat, cover and rest until the oatmeal thickens slightly, about 2 minutes.
Whisk together the yogurt, 1 tablespoon of the maple syrup and the matcha in a small bowl until smooth and creamy. Set aside.
Transfer the oatmeal to four serving bowls, and top each with 1/4 cup of the matcha yogurt. Scatter the chopped pistachios over the oatmeal and drizzle with the remaining maple syrup. Top each serving with some apples and sprinkle with matcha to serve.
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