Carrageenan Free Maple-Oat Cinnamon Applesauce
Warm spiced apples, a drizzle of pure maple syrup, and a hint of ginger come together in a thick, cozy sauce that tastes like autumn in a bowl. The rolled oats are the secret weapon here — they simmer right into the mixture, adding body and a subtle nuttiness that makes this feel more like a proper dish than a simple puree. Carrageenan, a thickener and stabilizer found in many store-bought applesauces and flavored products, is completely absent from this recipe because the oats do all the thickening work naturally. Every ingredient is straightforward and easy to verify, which takes the guesswork out of label-reading entirely. You control the texture too — a few passes with a potato masher keeps it rustic and chunky, while an immersion blender turns it silky smooth in seconds. It's equally good spooned warm over oatmeal, served alongside a savory pork dish, or eaten straight from the pot with a spoon. Make a batch on the weekend and you'll have something genuinely delicious waiting in the fridge all week.
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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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