I’ve had the same breakfast for 30 years too, ever since we had a weekend at the Nanny Brow Hotel in the Lake District.
Porridge oats soaked in milk, with stewed apricots and prunes, topped with Greek yoghurt. I now add a seed & nut mix.
We were without potatoes for over a week when Morrison’s ran out. After a week of pasta, rice and bread for the carbohydrate element of the meal, I was surprised to find I was actually craving a baked potato.
Rectified with the last delivery though, and most of the substitutions have been fine, if in some cases a little amusing.