Chilled Overnight Chia Pudding
Smashed Avocado Toast with Egg
Double Apple Baked Oatmeal
Fiber: 8g (with extra apple)
Oats are a great source of both soluble and insoluble fiber, but sometimes this breakfast staple can start to feel stale. The solve: Stir in unsweetened applesauce, pecans, maple syrup and a medley of warm spices, then bake(!) in a casserole dish. To boost the fiber, chop up a medium apple, then sprinkle on top of your bowl.
Get the Double Apple Baked Oatmeal recipe.
Coconut Raspberry Smoothie
Fiber: 13g
All berries are packed with antioxidant polyphenols and vitamins, but raspberries really reign supreme in the fiber department. Go ahead and throw a handful of this high-fiber food into the blender the next time you’re making a smoothie.
Get the Coconut Raspberry Smoothie recipe.
Sheet Pan Breakfast Fajitas
Fiber: 5g
Incorporating more vegetables into your eggs is a smart way to up the amount of fiber you’re eating (i.e. adding 1 medium red pepper takes the fiber up by 2.5 grams). And, it doesn’t have to be complicated! Exhibit A: This one-pan recipe ready in 30 minutes.
Get the Sheet Pan Breakfast Fajitas recipe.
Almond-Buckwheat Granola with Yogurt and Berries
No-Flip French Toast
Fiber: 10g
We switched up a few things to make classic French toast easier — and a bit healthier! Dip whole-grain bread in a sweetened egg mixture, arrange in a skillet with frozen mixed berries, then pop in the oven. No need to stand over a hot stove waiting to flip!
Get the No-Flip French Toast recipe.
Instant Oatmeal with Cranberries and Pecans
Sweet Potato Breakfast Burritos
Sweet Potatoes with Yogurt, Almond Butter and Pepita Granola
Tropical Smoothie Bowl
Fiber: 5g
The beauty of a smoothie bowl is that you can add tons of fun toppings which can lead to a more exciting dining experience than sipping a smoothie straight-up.
Get the Tropical Smoothie Bowl recipe.
Apple Snacks with Almond Butter and Pomegranate
Pumpkin-Cherry Breakfast Cookies
Pineapple-Cucumber Smoothie
Roasted Potato and Chorizo Hash
No-Bake Granola Bars
Fiber: 6g
Making your own granola bars from scratch isn’t that hard — you don’t even have to turn on the oven! Plus, you know exactly what is in each refrigerated bar that packs 6 grams of fiber, thanks to a combo of quinoa, chia seeds, almonds, dried cherries, almond butter, coconut oil and prunes.
Get the No-Bake Granola Bars recipe.
Breakfast Tacos
Fiber: 5g
While these breakfast tacos cook up in the oven — on a single sheet pan! — slice up some avocado to serve on top for an extra hit of fiber.
Get the Breakfast Tacos recipe.
Raspberry Chia Jam
Fiber: 8.5g (for yogurt bowl with jam, almonds and blackberries)
Consider this quick jam your new favorite way to add a little fibrous oomph (plus sweetness!) to whole-grain toasts, oatmeals and yogurt bowls. Each 2 tablespoons of jam packs in 4 grams of fiber. Spoon that over Greek yogurt and top with 2 tablespoons of sliced almonds and a half cup of blackberries for a really satisfying breakfast situation.
Get the Raspberry Chia Jam recipe.
Oatmeal with Apricots and Pistachios
Mediterranean Hummus Egg Smash
Fiber: 8g
Because of its chickpea content, hummus is a source of dietary fiber and plant-based protein. Blend up your own or pick up a container from the store, then add a fried or poached egg to turn it into an a.m. meal.
Trish (she/her) is the deputy food editor at Good Housekeeping, where she covers all things food, from cooking trends and delicious recipes to top-tested kitchen products and grocery finds. She has more than a decade of experience writing about food for GH, Women’s Health, Prevention, Redbook, Woman’s Day, The Daily Meal and Food Network. When she’s not at the supermarket or trying out a new recipe, you can find her at the beach, in her backyard or on the couch — typically with a glass of wine in hand.
Laura Iu, R.D., is a registered dietitian nutritionist, certified intuitive eating counselor, yoga guide, and owner of Laura Iu Nutrition, a private practice in New York City. She earned her Bachelor of Science in Nutrition and Dietetics from New York University and completed her internship in dietetics at Weill Cornell & Columbia Medical Center of New York-Presbyterian Hospital. She went on to work in New York City’s top hospitals, including Mount Sinai Hospital and NYU Langone Health. She believes that true health is all encompassing — physical, emotional, and mental wellbeing — not an external measure via shape or size.
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