Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or coat with non-stick cooking spray.

In a large mixing bowl, use a fork or potato masher to smash the banana. Add the melted butter, honey, and milk. Stir with a silicone spatula until well blended.

Add the oats, flour, dried cranberries, pepitas, cacao nibs, chia seeds, cinnamon, baking powder, and salt. Stir well. Let sit for about 5 minutes while the chia seeds puff up.

Use an ice cream scoop to measure 9 balls of batter and place onto the baking sheet. use clean palms or the back of a spoon to gently press down, slightly flattening the dough to a thick cookie shape. 

Bake in the oven for 25 minutes, until the breakfast cookies are golden around the edges. Store in an airtight container for 2 to 3 days.