It's okay to sweeten oatmeal.
The ingredient list might be a good reason not to use it.
Contains sodium cyclamate. Take only on the advice of a physician.
I copied this for you....to help you decide. I believe there are much better brown sugar
substitutes out there though.
Tips for Cooking & Baking with SugarTwin®
Specific Dessert Tips
- SugarTwin® is a delicious alternative to sugar for cooking and baking, retaining its sweetness when heated. It is available in several formats, which provide different levels of sweetness and different amounts of calories and carbohydrates. Here’s a handy for you to see how SugarTwin® tastes like sugar, measures like sugar.
- SugarTwin® Granulated White and Granulated Brown sugar substitute can be used in cooking and baking. It measures and pours, cup for cup and spoon for spoon like sugar. Do not use packets for cooking.
- Sugar contributes to the volume in many recipes. You may find that when you use SugarTwin® you get a smaller denser product, and therefore the yield is also smaller.
- SugarTwin® works well for baking and recipes that require sweetening such as fruit crisps, sauces, custards, fruit salads and drinks.
- It is important to successfully incorporate SugarTwin® Granulated carefully when using in recipes. For best results, combine with dry ingredients or dissolve in liquid.
- When sifting dry ingredients for a cake, remember SugarTwin® does not sift like sugar so simply sift dry ingredients and then add measured SugarTwin®, 1 cup SugarTwin® = 1 cup sugar (to view our equivalency chart.
- Baked goods last almost as long as goods baked with sugar. Keep all baked items in refrigerator for an even longer shelf life. Although sugar provides a preservative quality that keep foods fresh longer, in SugarTwin® testing, products baked with SugarTwin® retained freshness for almost the same period of time as products baked with sugar.
- Sugar caramelizes and adds browning in baked goods. Baked goods made with SugarTwin® do not brown like recipes cooked with sugar. Add 1 tablespoon of maple syrup or molasses for every cup of SugarTwin® in order to achieve browning.
- Generally, baked goods cooked with SugarTwin® will cook faster than recipes using sugar. 2-3 minutes faster for cookies, 8-10 minutes faster for cakes.
- Some recipes baked with SugarTwin® may require extra flavouring. Adding 1/2 teaspoon of lemon, vanilla, cinnamon, maple flavour etc. can improve the flavour if necessary.
- If you wish to reduce sugar but not eliminate it completely, replace at least 1/3 of the sugar called for in a recipe with SugarTwin®. Doing this will guarantee you a delicious product.
- Cakes are probably the most difficult sweet to make with SugarTwin®. Adding 1/2 cup nonfat dry milk powder (sifted) and 1/2 teaspoon of baking soda to the dry ingredients will help ensure a delicious finished product. Remember that baking time will be shorter.
- Muffins and quick breads such as banana bread are two of the most requested baked goods for people watching their sugar intake. For every cup of SugarTwin® add 1/2 teaspoon baking soda. Remember, browning does not occur with SugarTwin®, so add 1 tablespoon of maple syrup to the recipe and don't forget to check for doneness at least 5 minutes sooner than time called for in recipe.
- When cooking custards, sauces or puddings the finished product may not be quite as thick due the viscous quality of sugar that is not found in SugarTwin®.
- SugarTwin® is not recommended for meringues, pecan pies, angel food or pound cake.