Combine the almond milk, bulgur wheat, vanilla, cinnamon, and salt in a saucepan. Bring to a boil over medium heat.
Decrease the heat to low and simmer, covered, until bulgur is tender, about 12 minutes.
Spoon into four bowls, and lightly drizzle each portion with olive oil.
Combine the fruit, apple juice, and maple syrup in a saucepan, and bring the mixture to a boil over medium-high heat.
Decrease the heat to low, and simmer until fruit is slightly reduced about 10 to 15 minutes.
Remove the pan from heat and let cool slightly before serving. Top each bowl of bulgur with berry reduction.
Top each bowl with toasted walnuts, if desired.