Prepare the breakfast cookies the night before:

In a medium bowl, combine rolled oats and chia seeds. Stir to mix.

Add almond butter, mashed banana, milk, and vanilla extract. Stir until a thick, sticky dough forms.

Sprinkle in ground cinnamon and a pinch of salt. Mix to combine.

Fold in dried fruit gently, being careful not to overmix.

Portion the dough into equal amounts — either ¼ cup each for large cookies or 2 TBSP each for smaller ones. Roll into balls, then flatten into 2½- to 3-inch disks on a parchment-lined plate or tray.

Cover and refrigerate for at least 4 hours or overnight, until set.

Prepare the fresh fruit: Wash and slice the fruit as needed.

Serve the cookies with fresh fruit and milk. Enjoy!