1. In a large glass jar or container, pour in all dry ingredients and mix together until combined.

2. Set container aside and prep your fruit. Wash your berries and remove pomegranate seeds from the fruit. To easily remove seeds, cut pomegranate in half using a sharp knife. Grasp one half in the palm of your hand with the seeds facing down. Hold it over top of a bowl. With your other hand, gently tap the skin of the fruit with a wooden spoon. Continue to hit the skin, moving around the fruit, until seeds begin to loosen. They will start to fall in the palm of your hand and bowl. Repeat this until all seeds have dropped.

3. Set fruit aside and return to glass jar mixture. Add in plant milk, maple syrup and cinnamon. Stir again until all ingredients are thoroughly combined. Then, add in half of the remaining ingredients — berries, pomegranate seeds and walnuts. Save the other half to add as a topping.

4. Stir all ingredients together once more. The consistency of the bircher will be thick yet there should still be more liquid than dry ingredients. If bircher looks dry, mix in 1-2 tbsp of milk at a time until the ratio is 60% liquid, 40% dry ingredients.

5. Once all ingredients are thoroughly combined, seal container and place in the fridge to thicken. Let bircher thicken for at least 30 minutes until oats and seeds have absorbed the milk. Or, leave the mixture in the fridge overnight and remove in the morning.

6. Once you’re ready to enjoy, remove from the fridge and transfer to a serving dish. Top with remaining berries, pomegranate seeds, walnuts and an additional sprinkle of cinnamon.