Pescatarian 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 quiet genius here — stirred in during the final few minutes of cooking, they thicken the sauce naturally and add a subtle heartiness you won't find in any store-bought jar. A quick mash with a potato masher keeps things rustic and chunky, or you can reach for an immersion blender if you want something silky and smooth. Every ingredient is straightforward and plant-based, so this fits effortlessly into a pescatarian lifestyle without any substitutions or workarounds needed. It's equally at home spooned over oatmeal in the morning, served alongside a savory fish dish at dinner, or eaten straight from the pot with a spoon — no judgment. Make a batch on the weekend and you'll have something genuinely delicious waiting in the fridge 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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