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Coffee & Oatmeal

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Happiest Monday to us all. If this weekend has taught us anything I hope it’s that an unlimited supply of candy and unidentified alcohol is a terrible, terrible idea. Never in my life have I spent a Saturday so hung over.

Don’t worry, I’m alive and back in action today with my favorite morning routine: boot camp, coffee and blogs (and sometimes some work), and OATMEAL.

One of the biggest concerns people seem to have about No Sugar November is what to do with coffee. In fact, some of you have asked if coffee is even allowed, which signals to me we’ve come a very long way from what coffee actually is if we assume it requires sugar for consumption. So let’s talk about that (and oatmeal sans sugar while we’re at it).

Step one in weaning your coffee off sugar is getting really good coffee. Folgers is garbage. I’m just going to say it. It tastes like dirty water. I like a crazy dark roast and intense cup of coffee, though, so that could just be me. On the other end of the spectrum, Starbucks tastes like acid. So find something in the middle.

Step two is to pick your creamer. I go with coconut milk because I’m weird yet noncommittal about avoiding dairy products. You can use regular milk, creamer, almond milk… whatever. But just none of the weird flavored creamers. If you love flavored coffee, buy beans that are flavored so you don’t have to add a sugary creamer.

Step three is to not put sugar in there. Don’t do it! I don’t know what else to tell you. You just have to retrain your body to like it without sugar. I’m a terrible authority on this because I’ve never sweetened my coffee so I’ve always had it this way. If anyone has made the transition, by all means please jump in.

Another option if you’re down with really strong coffee is to just drink straight espresso shots. I’m serious about that. Espresso is a little like wine or craft beer in that it has legions of devotees that like to talk about the “floral undertones” and “chocolatey aftertaste” different varieties leave behind. Two shots of espresso and  a little milk or cream is an excellent beverage and you could begin a new hobby of becoming snobby about your coffee.

As for oatmeal… I am weird, but this is how I eat mine:

Katie’s Oatmeal

  • 1 mashed banana
  • 1/3 cup oats
  • 1 tablespoon chia seeds
  • cinnamon
  • 1 cup unsweetened almond milk

Combine all the ingredients in a bowl and either: 1) refrigerate and eat cold (I do this; I’m sorry) or 2) microwave for like 90 seconds. Top with peanut butter for the win.

That’s it. I don’t know, but I love it.

Carry on with your #sugarnope day. Resist the urge!

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  1. amy amy

    What kind of coffee do you use?

    • Katie Katie

      I switch it up but it’s usually an organic sumatra. Super dark roast. I just get it at Trader Joe’s…

      • amy amy


  2. I used to put 3-4 packets of sugar in about 10 ounces of coffee- I gag now thinking about it. I’m now down to half a packet of sugar, and I put cinnamon in there for a bit of extra flavor/sweetness and that was what really helped with the transition!

  3. I can’t enjoy my coffee without some sweet richness. You can blend dates with full-fat coconut milk (or coconut cream, even!) and the insides of a vanilla bean for an awesome no-sugar-added creamer 🙂 not for you, obvi, but maybe your frendz or readers!

  4. kaitlin kaitlin

    I’m on the NSN train as well and made oatmeal this morning before seeing this post. I added pumpkin and a few raspberries and it was *still* really bland. Peanut butter may have been a better idea.

    • kaitlin kaitlin

      also 1000X yes to “find good coffee that isn’t folgers or starbucks”

    • Katie Katie

      Yes. And the banana is the key. Adds the sweet factor.

  5. Amanda Bee Amanda Bee

    Totally agree about getting decent coffee if you want to go sans-sugar. And a decent milk of some sort. I can do coffee sans sugar, but not if the milk sucks. Soy milk sucks. Actual cream/whole milk is awesome because it has some natural sugar in it. Coconut and almond are OK too, but sometimes they sneak added sugars in those so folks should be sure to get the kind labelled “unsweetened” or check the label – even the original flavors of Silk and Almond Breeze have sugar added.

  6. I’ll drink a semi-sweet latte every now and then, (former barista = huge pain in the ass ordering a specialty drink. I have specific temperature demands, people!), but otherwise I’m a no-sugar-in-my-coffee kind of gal. A splash of real, organic half & half, and I’m in heaven.
    You can find decent to amazing beans at nearly every price-point. My biggest tip is: GRIND YOUR BEANS. Please, please don’t buy pre-ground coffee.

    • Katie Katie

      Yes! The grinding is important. You should do a whole guest post on proper coffee etiquette.

  7. Lyndsay Lyndsay

    Katie – what kind of oats do you use? Traditionally I use the steel cut variety that requires an overnight soak. But I’m open to trying something new.

    • Katie Katie

      I just use organic rolled oats. I’ve never been a fan of steel cut for some reason…

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