In a small saucepan, bring the milk and dates to a simmer. Cook for 2 to 3 minutes, until the skin loosens from the dates. Strain the dates from the milk and chill the milk in the refrigerator or over the top of an ice bath until well-chilled. Let the dates cool until they can be handled, and then peel the skin off. With a sharp knife, cut each date into 6 pieces and set aside.
In a medium mixing bowl and with a wire whisk, stir the cold milk into the oats (a to separate the oats and keep them from lumping together). Add in the vanilla and chill the mixture.
Combine the sliced strawberries and the reserved dates in a bowl and let stand for a few minutes before serving.
To serve, ladle 3 ounces of the oat mixture into a chilled cereal bowl and top with 2 tablespoons of the strawberry-date mixture. Sprinkle half of the toasted nuts on each. The oat mixture will last 3 to 4 days, covered, in the refrigerator.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Josh Feathers