بودينغ الشوفان

In a small saucepan, combine oats and oat milk (or cow's milk) and heat over medium flame.

Stir continuously until the mixture thickens and the oats are fully cooked.

Add sweetener or condensed milk, saffron, and cardamom, and mix well.

Serve in bowls and garnish with pistachios, almond slices, and saffron strands.