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.

Brew the coffee to your liking.

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

Serve the cookies with fresh fruit, coffee, and milk. Enjoy your nourishing breakfast!