‘Comfort in a bowl’: porridge hotter than ever as fibremaxxers get their oats
Why This Matters
Key context: <p>Humble breakfast staple at heart of trend stirred up by health concerns and hearty spoonfuls of nostalgia</p><p>The clocks may be going back in the UK this weekend, but the biggest sign winter is coming is a steaming bowl of porridge on a breakfast table.</p><p>A staple for centuries, porridge is traditionally made with oats, water and a pinch of salt or sugar. However, the humble dish is now experiencing its own renaissance, with the latest iterations transforming it from drab to decadent. The trend is being driven by a growing fibre-centric movement as well as by nostalgia.</p> <a href="https://www.theguardian.com/food/2026/oct/24/comfort-in-a-bowl-porridge-hotter-than-ever-as-fibremaxxers-get-their-oats">Continue reading...</a> This development from The Guardian highlights ongoing changes in the sector.
Humble breakfast staple at heart of trend stirred up by health concerns and hearty spoonfuls of nostalgiaThe clocks may be going back in the UK this weekend, but the biggest sign winter is coming is a steaming bowl of porridge on a breakfast table.A staple for centuries, porridge is traditionally made with oats, water and a pinch of salt or sugar. However, the humble dish is now experiencing its own renaissance, with the latest iterations transforming it from drab to decadent. The trend is being driven by a growing fibre-centric movement as well as by nostalgia. Continue reading...
Curation & Context
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