tropit

I know...there will be some of you that don't think that anything but the Sugar that comes in a 5-pound bag at the local grocery store is, "real," and that's OK. But, there are many sweeteners out there such as honey, stevia, monk fruit, agave and maple syrup, coconut sugar, corn syrup and blends. There are also the artificial brands such as Splenda, aspartame, etc. What's your favorite to put into coffee, or tea? What's your favorite to cook with?

~ C

QuiltE

I use maple syrup as much as possible ... but of course, it does not work in all cases.

Though I do keep my eyes open for any recipes with maple syrup in them.

Perhaps it is the Canadian in me?

Onebyone

For no calorie I use Monk Fruit sweetener in all uncooked food/drinks. It tastes the best to me. For all baking I use pure cane sugar not beet sugar. If it doesn't say pure cane sugar then it's probably not. Honey and Pure Maple syrup are the syrups I buy. No Mrs. Butterworths in my cart.

QuiltnLady1

Honey in my hot tea, raw sugar in iced tea, sugar (or powdered, brown or super fine sugar) in everything else I make that is sweet.

bearisgray

I do my best to avoid the artificial sweeteners - all sorts of articles about Aspartame/Nutrasweet being detrimental to many people -
but I am "fine" with maple syrup, honey, cane sugar, beet sugar, apple sauce, etc.

DH likes raisins, cinnamon, and chopped walnuts on his (old-fashioned cooked)oatmeal with just a touch of milk.

I like raisins, chopped walnuts, brown sugar, and milk on mine.

It "has to be" the old-fashioned (cooked five minutes) oatmeal!

I usually cook extra, and we reheat it for another serving.

crafty pat

I have tried them all and munk fruit is the one I like best. It does not leave the after taste the others do. My Dr. said it is one of the most natural and best for me.

TheMerkleFamily

Years ago I decided to minimize my sugar intake and began using stevia. It took a little bit of getting used to but now it's my preferred sweetener. For coffee, tea or sparkling water I use a drop or two of the liquid stevia. I also use Pyure brand granule stevia for many things.. but when it comes to baking cakes, cookies, etc.. I use gold old pure cane sugar and/or brown sugar

QuiltE

Lately, I have been making mine with blueberries or strawberries and maple syrup.
And of course, milk!

*hint* ..... it freezes well in single portions!
Then just zap in the microwave when you are ready for porridge.
I do it all the time ... and would not make it as often for breakfast, otherwise.

Now you have me thinking of some new add-ins.
mmmmmmmm raisins, walnuts, and cinnamon with oatmeal.
Why have I never thought of those?
Not like I don't like them.

Me-thinks there will be a new batch this weekend to supplement my freezer stash!

bearisgray

You-all have heard how to cut the calories in chocolate chip cookies in half?

Only eat two instead of four!

bearisgray

I did know one could freeze cooked oatmeal.

It really does not take very long to cook the "old-fashioned" oatmeal. Just make sure the kettle is tall/high enough to contain the boiling oatmeal. It sure does rise up!