Eggless Maple-Oat Cinnamon Applesauce
Warm spiced applesauce gets a serious upgrade here, with pure maple syrup and a double hit of cinnamon and ginger making every spoonful feel like the best part of autumn. The rolled oats are the secret weapon — they simmer right into the sauce, adding a subtle heartiness and helping the whole thing thicken into something that feels almost like a cozy dessert. Everything comes together in a single saucepan with just apples, pantry spices, and a splash of water, so there's genuinely nothing complicated standing between you and a batch of this. Since eggs have no place in a recipe like this anyway, the whole dish is naturally free of them without any substitutions or workarounds needed. You can mash it chunky for texture or blend it silky smooth depending on your mood — both versions are equally good. It keeps in the fridge for up to five days, which means you can spoon it over oatmeal, swirl it into yogurt, or eat it straight from the container 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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