Warm 1 cup of milk in a saucepan over medium heat until about 110°F. Stir in saffron and ground cardamom, and steep for 5 minutes.

In a bowl or jar, combine 0.5 cup of rolled oats and 1 tablespoon of chia seeds (if using). Mix well.

Pour the saffron milk over the oats and chia mixture, add honey or maple syrup, and stir to combine.

Cover tightly and refrigerate overnight for at least 6 hours.

Stir the oats gently before serving and adjust consistency with milk if necessary.

Top with chopped pistachios, almonds, and other nuts or dried fruits of choice before serving.

Serve cold, optionally garnished with an extra pinch of saffron.