Ah so you are using water with a pinch of salt! /s
What's your favorite biscuit. Asking as a yank who likes tea and biscuits.
Green and most herbal tea gets neither milk nor sugar, but sometimes honey. Add a little cold water to the herbs first, so you don't extract bitter compounds: using near 100C water is why so many people think they dislike green and herbal tea. (Ginger, hemp, chamomile and hibiscus are the main exceptions to this rule - they need boiling water for the floral flavours.)
I love coffee, but I have enough herbal tea to open an apothecary. Just be careful that you're not getting teabags with plastic in them! Pukka are consistently great, as are Suki.
Favourite fancy biscuits are from the Island Bakery [0] in Scotland. Their Lemon Melts and their Chocolate Gingers are just about perfect. I know you can find their shortbread in the US, but not sure about other varieties. The biscuits come in a little cardboard boat and it's adorable.
There's no right or wrong answer here
Here are my hard-earned porridge cooking tips, not that you asked:
Start soaking the oats the night before in the pot you'll cook them in (in the fridge if you're using dairy). This softens the oats and reduces cooking time by a lot.
First thing in the morning, cook them on the lowest heat for about 20 minutes while you do your routine. This way you don't need to stir them constantly, they're extraordinarily creamy, and you won't burn the oats to your pan.
Then add a touch of cream (or milk) to your bowl to cool the oats down some, and add some maple syrup if you're into decadence. Ultra low effort, maximum effect.
And if you want to get real weird with it, add some pomegranate seeds. I don't generally bother, because pomegranates are a bit of work, but it's awesome.