Prepare the chia seed jam: In a medium pot, stir together the blueberries and maple syrup until combined. Add a dash of salt. Simmer over medium-high heat, uncovered, for about 8-10 minutes until softened (the berries will release a lot of water during this time).

Add the chia seeds and stir until combined. Continue simmering and stirring frequently (reducing heat if necessary to avoid sticking) about 8-15 minutes longer, until most of the water cooks off and the jam reduces in volume. it will look thickened.

Remove from heat and stir in the lemon juice.

Combine the water and coconut milk in a medium saucepan. Bring to a boil over medium-high heat. Add oats, reduce heat to medium-low and simmer for 10-12 minutes, stirring occasionally, until liquid is absorbed.

Turn off the heat and add peanut butter, cinnamon, cardamom, and maple syrup. Stir until fully combined. Add more spice or maple syrup as needed.

Spoon hot oats into bowls and top with warm blueberry chia jam and other toppings. I've used fresh berries and mango but a little shredded coconut or slivered almonds would be great too.