Barley Free Maple-Oat Cinnamon Applesauce
Warm spiced apples, a drizzle of pure maple syrup, and a hint of ginger come together in a cozy, thick sauce that tastes like autumn in a bowl. The rolled oats are the secret here — they cook right into the apples and give the finished sauce a hearty, slightly creamy body that sets it apart from anything you'd find in a jar. Every ingredient is straightforward and naturally free from barley, so there's no label-scanning stress or hidden grain worries to navigate. You control the texture entirely, whether you prefer a rustic, chunky mash or a silky smooth purée courtesy of an immersion blender. A touch more maple syrup at the end lets you dial in the sweetness to your exact taste. It's equally good spooned warm over oatmeal or pancakes, served alongside a pork chop, or eaten straight from the pot with a spoon — no judgment here.
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Learn more →Ingredients
4 servings
- 1.5 lbs apples (about 4 medium), peeled, cored, and cut into 1-inch chunks
- ¼ cup water
- 2 tbsp pure maple syrup
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- 3 tbsp old-fashioned rolled oats
- 1 pinch salt
Instructions
- 1
Combine the apple chunks, water, maple syrup, ground cinnamon, ground ginger, and salt in a medium saucepan over medium heat. Stir to coat the apples, then cover and cook, stirring occasionally, until the apples are completely tender and beginning to break down, about 15–18 minutes.
- 2
Stir in the rolled oats and reduce the heat to medium-low. Cook uncovered, stirring frequently, until the oats have softened and the mixture has thickened slightly, about 5–7 minutes.
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