Oats Free Maple-Cinnamon Sauce
Warm, glossy, and fragrant with Ceylon cinnamon, this sauce is the kind of thing you'll want to drizzle over everything — pancakes, roasted fruit, ice cream, or a stack of waffles fresh off the iron. Pure maple syrup gives it a deep, natural sweetness that feels far more complex than anything out of a bottle, and the touch of apple cider vinegar at the end brightens the whole thing beautifully. Many store-bought syrups and flavored sauces sneak in thickeners or grain-based additives that can be a real problem for anyone avoiding oats, but every ingredient here is clean and straightforward. Arrowroot starch does the thickening work instead, creating that silky, spoonable consistency without any grain-based starches in sight. The technique is simple — a quick whisk on the stovetop and a careful eye when the slurry goes in — and the result is a sauce that looks and tastes genuinely restaurant-worthy. Keep it in a heatproof jar and reheat gently; it comes back to life beautifully.
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Learn more →Ingredients
6 servings
- ½ cup pure maple syrup
- 2 tbsp unsalted butter
- ¼ cup water
- ¾ tsp ground ceylon cinnamon
- 1 tsp arrowroot starch
- 1 tbsp cold water
- 1 tsp apple cider vinegar
- 1 pinch fine salt
Instructions
- 1
Combine the maple syrup, butter, and 1/4 cup water in a small saucepan over medium heat, whisking until the butter is fully melted and the mixture is smooth, about 2 minutes.
- 2
Whisk in the ground Ceylon cinnamon and salt, then bring the mixture to a gentle simmer, stirring occasionally, until slightly fragrant and beginning to thicken at the edges, about 3 minutes.
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