2 teaspoons brown sugar

1/4 teaspoon ground cinnamon

1/8 teaspoon ground ginger

Pinch of ground cardamom

Pinch of ground pepper

Bring water and salt to a boil in a small saucepan. Stir in oats, reduce heat to medium and cook, stirring occasionally, until most of the liquid is absorbed, about 5 minutes.

Remove from heat, cover and let stand 2 to 3 minutes.

Top with coconut beverage, coconut chips, brown sugar, cinnamon, ginger, cardamom and pepper.

Recipe tips

Overnight oats variation: Combine 1/2 cup old-fashioned rolled oats with 1/2 cup water and a pinch of salt in a jar or bowl. Cover and refrigerate overnight. In the morning, add toppings, as desired. Eat cold or heat up. Makes about 1 cup.

Steel-cut oats variation: Bring 1 cup water and a pinch of salt to a boil in a small saucepan. Add 1/3 cup steel-cut oats, reduce heat to a bare simmer, cover and cook, stirring occasionally, until most of the liquid is absorbed, 15 to 20 minutes. Remove from heat and let stand, covered, 2 to 3 minutes. Add toppings. Makes about 3/4 cup.

Ingredients: 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.

Recipe nutrition: Per serving: 249 Calories, Total Fat: 9 g, Saturated Fat: 6 g, Cholesterol: 0 mg, Carbohydrates: 39 g, Fiber: 5 g, Total Sugars: 10 g, Added Sugars: 9 g, Protein: 6 g, Sodium: 183 mg, Potassium: 167 mg, Folate: 20 mcg, Calcium: 79 mg

Carbohydrate Servings 2 1/2

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)