Add the coconut milk, cinnamon, and cardamom to a medium sauce pan and whisk together.
Bring the coconut milk mixture to a boil, add in the oats, reduce the heat to low and simmer for 10-15 minutes, stirring occasionally.
Turn off the heat and stir in ½ tablespoon chia seeds, coconut butter, and maple syrup.
While the oats are cooking, make the raw strawberry-chia jam by adding the strawberries and dates to a blender and blending on high for 1-2 minutes or until smooth. Transfer the jam mixture to a bowl, stir in 1 ½ tablespoons chia seeds and let the mixture rest for 10 minutes to thicken.
Pour the oatmeal into a bowl, spread the jam over the top, and top with extra toppings if desired.
Note: if you prefer overnight oats, simply add the coconut milk, cinnamon, cardamom, oats, ½ tablespoon chia seeds, maple syrup, and coconut butter to a bowl and refrigerate overnight. Then, top with strawberry-chia jam, pepitas, and buckwheat groats.