Toast the oats flakes in a pan (without oil) until fragrant.
Add the milk and bring to a boil. Cook while stirring for 8–10 minutes.
Add the jaggery, cardamom, saffron, and raisins. Cook for another 5 minutes.
Serve hot or cold, garnished with banana and peanuts.
Store in the refrigerator and consume within 2 days.
It is closer to a spiced and creamy dessert or snack rather than a breakfast.
Italy
