Preheat your oven to 250 degrees Fahrenheit.
Spread the dry wheat berries on a rimmed baking sheet making sure they're in one layer. Bake for 15 minutes.
Remove the sheet from the oven, shake to distribute the wheat berries. Bake for another 10 minutes.
Transfer the wheat berries to the Instant Pot with 4 cups of water. If there's any chaff, it'll float to the top - just remove it.
Set the Instant Pot to Manual and High pressure and 60 minutes
When the cooking is complete, do a quick release of the pressure. The wheat berries should have "opened" - add some more time if they're still intact.
Drain the wheat - reserving the cooking liquid.
Boil 1/2 cup of the cooking liquid in the microwave and add the poppy seed to the hot water. Let sit 5 to 10 minutes.
In a small food processor or coffee grinder, add the scalded poppy seeds, chia seeds, honey and maple syrup. Grind until combined.
Stir together the wheat, poppy seed mixture, dried fruit, nuts and cinnamon.
Serve at room temperature