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 2½–3 inch disks on a parchment-lined plate or tray. Cover and refrigerate for at least 4 hours or overnight, until set.

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

Mix the almond milk: In a small pitcher or measuring cup, stir together almond milk, ground cinnamon, honey, and vanilla extract until well combined.

Serve the cookies with fresh fruit and cinnamon honey almond milk. Enjoy your nourishing breakfast!