I’ll Have a Grande Vanilla Latte… With Three Scoops of Oatmeal

by Audrey Thorne ’19

There are a lot of reasons I wanted to try the new Oatmeal-Coffee craze – it solves the problem of not drinking coffee on an empty stomach, it might add flavour to otherwise dreary oatmeal, it is cheap, easy, and quick to make – but the number one reason why I wanted to try oatmeal-coffee is how absolutely strange it sounds. I am not an adventurous eater, but I am a curious one. I wonder what drew people to try replacing the water in oatmeal with coffee, and what led them to keep doing it. Here are the three D-Hall coffee substitutions of oatmeal.

1. Ingredients:

Seattle’s Best Coffee Signature Blend No 4 Decaf Medium-Dark Rich and Quaker Oats

Flavor:

Bitter from the first time the spoon touched my palate, decaffeinated Oatmeal – Coffee is definitely for people who enjoy the taste of coffee. Not my cup of tea (or coffee) but definitely the perfect oatmeal for a coffee lover.

Personal rating: B-

2. Ingredients:

Seattle’s Best Coffee Signature Blend No 4 Medium-Dark Rich and Quaker Oats

Flavor:

When swallowed quickly, it tastes like normal oatmeal. The longer it sits in my mouth, the more bitter it is. Still, every time I finish a spoonful I want another bite. I do not understand what the draw is, but I cannot stop eating it. I definitely had both more oatmeal and coffee together than I would have of either on their own.

Personal rating: B +

3. Ingredients:

Seattle’s Best Coffee Vanilla and Quaker Oats

Flavor:

Sweet with only slight undertones of coffee flavoring. Vanilla Oatmeal-Coffee tastes almost identical to lightly sweetened oatmeal.

Personal rating:

A+

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