Mince the garlic and sauté in a saucepan with olive oil for 1 minute.

Add the spinach to the saucepan with a pinch of salt. Sauté over medium heat until the spinach is wilted and reduced.

Add the oats and stir briefly. Then pour in the water and coconut milk. Add salt, curry powder, black pepper, and onion powder. Increase the heat.

Stir continuously. When it starts to boil, reduce the heat to medium and keep stirring. The oats will gradually absorb the liquid and thicken.

When the mixture is thick, remove from heat and serve. Top with chopped date or raisins if desired. Garnish with cilantro.