The simple trick that will improve the taste of your oatmeal

They say breakfast is the most important meal of the day, and oatmeal is a staple in our arsenal of healthy options to get us off to a good start in the morning. Simple to make, it requires as little as two ingredients: oats and either boiling water or milk. A bowl of oatmeal is healthy. Full of carbs and fiber, it helps keep our waistlines trim, it's brimming over with antioxidants, and it may help lower our cholesterol (via Healthline). Oatmeal is, by all accounts, a healthy super food. 

But plain oatmeal can also be bland and boring to eat. And forget those convenient prepackaged packets of the flavored instant variety. They can be filled with sugar to enhance this hot cereal's taste. In fact, some have as much as 14 grams of added sugar in a single serving (via Eat This, Not That!). Luckily, we have a trick to give optimal umami to your oatmeal without adding unwanted sugar. In fact, this hack is so easy, you are going to wonder why it's taken you so long to try it.

Use tea to flavor your oatmeal

The days of boring oatmeal made with ordinary water or milk are gone — but don't worry, this trick to add flavor to your oatmeal won't add a lot of time to making your breakfast, or calories to your daily intake. Instead of boiling filtered or tap water, brew a pot of tea and use this hot liquid to make your oatmeal. It's easy to steep a cup, and this substitution creates a lot of options. This hack will even work with overnight oats. You can add the hot tea to the oats and let them set until morning. 

The combinations are as limitless as your taste buds and imagination can stretch. If you are a fan of Earl Grey, why not then add some papaya, bananas, a splash of low-fat milk, and a drizzle of honey? If chai tea is your favorite, slice up an apple, and add a sprinkle of cinnamon and cardamom to your oatmeal. Or, if you herbal is more your speed, consider using mint tea to make your oatmeal and add in some blueberries and a tablespoon of chopped almonds (via The Kitchn).