Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a medium bowl, combine the rolled oats, chia seeds, cinnamon, and salt. Stir to mix evenly.

In a separate large bowl, mash the banana with a fork until smooth. Add the almond butter, maple syrup, and vanilla extract, then mix until well combined.

Add the oat mixture, chopped nuts, and dried fruit to the wet ingredients. Stir until fully incorporated.

Scoop out about 2 tablespoons (40g) of dough per cookie, roll into balls, and slightly flatten them onto the prepared baking sheet. The cookies won’t spread while baking, but space them about 2 inches apart to allow for even browning.

Bake for 12–15 minutes, or until the edges are slightly golden and the cookies feel set.

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Enjoy immediately or store in an airtight container for up to 4 days.