Porridge revival blends fibre interest with nostalgic breakfast comfort
Porridge is enjoying a revival, fuelled by interest in fibre, nostalgia and the appeal of a comforting, customisable breakfast. Restaurants, bakeries and home cooks are dressing it up with varied grains and toppings, while social media is helping spread new combinations.
Interest is reflected in shopping figures: Ocado searches for organic jumbo oats are up 98% year on year, and sales of White’s jumbo oats have risen 56%. Oats provide soluble fibre, which supports gut health and can help lower cholesterol; adults in the UK are advised to get 30g of fibre daily, while average intake is 18g. Porridge styles range from coarse Scottish pinhead oats to creamy blends with other grains, and some recipes use rice, amaranth or quinoa.
In short
- Porridge is back in fashion, driven by fibre and nostalgia.
- Ocado searches for organic jumbo oats rose 98% year on year.
- UK adults average 18g of fibre daily, below the 30g recommendation.
Explained simply
Porridge is a cooked breakfast made by simmering oats or other grains in water or milk. It has long been a familiar dish in Britain, and can be served plain or with toppings such as fruit, nuts or honey.
Oats contain soluble fibre, a type of fibre linked with gut health and lower cholesterol. UK adults are advised to eat 30 grams of fibre a day, though average intake is about 18 grams.
Porridge can be made with different kinds of oats or grains, from coarse pinhead oats to creamy mixes that may include rice, amaranth or quinoa. Restaurants, bakeries and home cooks have added new combinations, while social media helps recipes travel.
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Originally published by The Guardian as “‘Comfort in a bowl’: porridge hotter than ever as fibremaxxers get their oats”.