BHA & BHT Free Maple-Oat Cinnamon Applesauce
Warm spiced apples, a drizzle of pure maple syrup, and a handful of rolled oats come together in one humble saucepan to create something that tastes far more special than the sum of its parts. The oats thicken the sauce naturally as they soften, giving it a hearty, almost porridge-like body that sets this version apart from anything you'd find in a jar. That's actually the whole point — store-bought applesauce frequently contains synthetic preservatives like BHA and BHT to extend shelf life, but every ingredient here is straightforwardly whole and clean. Ground cinnamon and ginger add gentle warmth without overpowering the apple flavor, and the maple syrup brings a subtle caramel depth that plain sugar just can't match. You control the texture entirely, whether you want a rustic, chunky mash or a silky smooth sauce straight from the immersion blender. It's equally at home spooned over oatmeal, served alongside a pork chop, or eaten straight from the pot with a spoon — no judgment. Make a batch on Sunday and it keeps in the fridge for up to five days, ready to go whenever you need it.
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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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