Warm 1 cup of milk in a saucepan over low heat until it reaches around 110°F. Remove from heat and stir in saffron strands and cardamom, steep for about 5 minutes.

In a mixing bowl, add the rolled oats and chia seeds. Stir to combine.

Pour the saffron-infused milk over the oats, add sweetener, rose water, and vanilla. Mix thoroughly.

Cover the bowl/jar and refrigerate for at least 6 hours or overnight.

When ready to serve, stir the mixture and adjust consistency with additional milk if necessary.

Spoon into bowls and top with chopped nuts and optional dried fruits.

Serve chilled and enjoy your nutritious breakfast.