Prepare the breakfast cookies the night before:

Mix dry base: In a medium bowl, combine rolled oats and chia seeds. Stir to distribute evenly.

Add wet ingredients: Add almond butter, mashed banana, milk, and vanilla extract to the bowl. Mix well until a thick, sticky dough forms, about 1 minute.

Season: Sprinkle in cinnamon and a pinch of salt. Stir to incorporate the flavors throughout the mixture.

Fold in fruit: Gently fold in dried fruit until evenly distributed, ensuring not to overmix.

Shape cookies: Scoop the dough into equal portions, either one per serving (about ¼ cup each for large cookies) or 2 per serving (2 tablespoons each). With clean, slightly wet hands, roll each portion into a ball, then flatten into a 2½- to 3-inch disk on a parchment-lined plate or baking sheet. Smooth any cracks around the edges.

Chill: Cover the plate with plastic wrap or a lid and refrigerate for at least 4 hours (or overnight) until the cookies set and hold their shape.

Prepare the fresh fruit and pour the milk: Wash and cut the fresh fruit as needed. Pour the cold milk into glasses.

Serve: Remove the no-bake breakfast cookies from the fridge and enjoy cold, paired with glasses of cold milk and fresh fruit.