Mustard Free Maple-Oat Cinnamon Applesauce
Warm spiced apples, a drizzle of pure maple syrup, and a hint of ginger come together in a sauce that feels like autumn in a bowl. The rolled oats are the secret here — they cook right into the mixture and give it a hearty, slightly thickened body that sets this apart from any jarred version you'd find at the store. Most condiments and packaged sauces carry a real risk of hidden mustard in their seasoning blends or processing lines, so making this from scratch with whole, simple ingredients is genuinely the safest and most satisfying route. You control the texture too, whether you prefer it rustic and chunky straight from the masher or silky smooth after a pass with an immersion blender. The combination of cinnamon and ginger keeps every spoonful interesting without overwhelming the natural sweetness of the apples. Serve it warm alongside a cozy dinner, spoon it over oatmeal in the morning, or eat it cold straight from the fridge — it holds up beautifully for up to five days.
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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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