Shellfish Free Maple-Oat Cinnamon Applesauce
Warm spiced apples, a drizzle of pure maple syrup, and a handful of rolled oats come together in one humble saucepan to create something that tastes far more special than the sum of its parts. The cinnamon and ginger build a cozy, aromatic depth while the oats quietly thicken everything into a sauce with real body and texture. You get to control the final consistency too — a few passes with a potato masher keeps it rustic and chunky, while an immersion blender turns it silky smooth in seconds. Every single ingredient here is straightforward pantry staple territory, so there's zero guesswork about what's actually in your bowl. It works beautifully as a warm side dish, a topping for oatmeal or yogurt, or honestly just eaten straight from the pot with a spoon. Store it in the fridge for up to five days and it only seems to get better as the flavors settle in.
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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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