The humble breakfast staple of porridge is experiencing a renaissance, driven by health concerns and a hearty dose of nostalgia. As winter approaches in the UK, a steaming bowl of porridge is becoming a popular choice for breakfast.
A Traditional Dish with a Modern Twist
Traditionally made with oats, water, and a pinch of salt or sugar, porridge is now being transformed into a decadent dish. Social media is buzzing with recipe creators experimenting with various toppings, from miso versions to sour cherry and pistachio butter.
At 26 Grains, a central London restaurant specializing in porridge, this month’s offering features a five-grain porridge topped with fig and red grape jam and a dollop of whipped cream. Meanwhile, Oatis in west London offers toppings ranging from caramelized banana and tahini to mushrooms and pesto.
Alex Hely-Hutchinson, the founder of 26 Grains, describes porridge as "comfort in a bowl," emphasizing its ability to provide a moment of pause in a busy world. Most people know how to make it, adding to its appeal.
Rising Popularity and Sales
The trend is also reflected in home kitchens. Searches for organic jumbo oats at Ocado have surged by 98% year on year, while sales of White’s jumbo oats have increased by 56%. Hedié Rhodes, founder of the UK’s first dedicated cereals bakery, Husk & Honey, highlights the personalisation aspect of porridge as a key driver of this trend. Her brand, which began in 2015 specializing in granola, now also offers dedicated porridge blends, with bestsellers including cinnamon bark and cranberry, and a spiced apple version.
"Porridge is a great carrier for a lot of nice things," Rhodes says. "You can make a big pan of it and everyone in the family can still have a different style. Some might want it just with honey, others might want to add really fancy toppings."
