Time: 20 minutes, plus overnight soak / 6 hours
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For the walnut milk
100g California walnuts
700ml water
Pinch of salt
½ tsp vanilla extract
For the bircher
80g soft dates
150g rolled oats
760ml walnut milk (above)
1 tsp ground cinnamon
1 orange, zested
Pinch of salt
To serve
Handful of toasted crushed walnuts
2 tbsp pomegranate seeds
Walnut oil, to drizzle
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Blend the walnut milk
Combine 100g walnuts, 700ml water, a pinch of salt and ½ tsp vanilla extract in a high-speed blender. Start on low then increase to the highest setting and blend for 3-5 minutes until completely smooth and warmed through. Cool over an ice bath, then measure out 600ml for the bircher… keep any leftover in the fridge for up to 5 days.
Soak the bircher
Finely chop 80g dates. Stir the 150g rolled oats, 750ml walnut milk, chopped dates, 1 tsp cinnamon, the zest of 1 orange and a pinch of salt together in a large bowl or jar. Cover and refrigerate overnight, or for at least 6 hours.
Finish and serve
Loosen the bircher with a splash more walnut milk if it has thickened too much overnight. Divide between bowls and top with toasted crushed walnuts, 2 tbsp pomegranate seeds and a drizzle of walnut oil.
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