Pour barley into a generous bowl, cover with water, and let it soak for a few hours or even overnight.
Drain barley, rinse and pour into a large saucepan with 2 cups of water. Bring to a boil over high heat, stirring occasionally, then reduce heat to medium and continue cooking for another 20 minutes, until the barley has plumped and absorbed most of the liquid.
Pour in the almond milk and add the chopped dates. Continue cooking, giving the occasional stir, for another 10 minutes or until the barley starts to incorporate the almond milk and dates.
Add chopped nuts, top with a dusting of cinnamon, and enjoy.