Combine oats, water and salt in a jar or bowl and stir. Cover and refrigerate overnight.
In the morning, heat the oats, if desired, or eat cold. Top with coconut milk, coconut, brown sugar, cinnamon, ginger, cardamom and pepper.
Tip: People with celiac disease or gluten sensitivity should use oats that are labeled "gluten-free," as oats are often cross-contaminated with wheat and barley.
To make ahead: When prepping the oatmeal the night before, measure and toast the ingredients for the topping.
2 starch, 1 1/2 fat, 1/2 other carbohydrate