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
| Energy (kcal) | 162.41 |
| Carbohydrates (g) | 20.48 |
| of which Sugars (g) | 12.74 |
| Fat (g) | 6.47 |
| of which Saturates (g) | 3.4 |
| Protein (g) | 6.33 |
| Fiber (g) | 1.92 |
| Sale (g) | 0.11 |
