At the risk of revealing TMI, I can say I never cared much for Quaker Oats steel-cut, home-cooked oatmeal. To me it tastes like wet cardboard just out of a blender. The Restaurant Gal is a big fan of it so I have been diligently trying various ways to overcome my aversion to the stuff. Adding fruit wasn’t enough to make it palatable. My breakthrough came a few months ago when I tried putting 5 packets of Splenda on it along with some Kirkland organic soy milk. Now I love the stuff and have it every weekday for breakfast, usually mixed with bananas, blueberries and blackberries.
Last weekend I decided to buy Splenda by the bag so I can just scoop up a spoonful rather that open nearly a half dozen paper packets each morning. Much to my surprise I discovered that Splenda sold by the bag and Splenda sold in packets is not the same stuff. It’s not even close. Splenda by the bag has a totally different texture and is not nearly as sweet. I quickly figured out that I need 4 times the volume of Splenda from a bag to match the sweetness of Splenda from a packet. That works out to be about 20 packets worth of bagged sweetener on my Quaker Oats. With the switch to bag-Splenda my morning meal now looks like wintertime in Aspen, Colorado. It’s embarrassing.