Coconut 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 cook right into the mixture, adding body and a subtle nuttiness that makes this feel more substantial than your average applesauce. Everything simmers in one saucepan, and you control the final texture with a potato masher or immersion blender depending on whether you're in a chunky or silky mood. Coconut oil, coconut milk, and coconut sugar show up in a surprising number of "natural" or "wholesome" recipes these days, so it's genuinely refreshing to find a dish this satisfying that relies on nothing but straightforward pantry staples. The maple syrup brings a rounded sweetness that refined sugar just can't match, and the cinnamon-ginger combo keeps every spoonful interesting. Serve it warm alongside pork chops, spoon it over oatmeal, or eat it straight from the pot — no judgment. It keeps in the fridge for up to five days, which means you'll have something delicious waiting for you all week long.
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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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