25 High-Fiber Breakfast Recipes: Overnight Oats and Chia Puddings

High fiber breakfast recipes can feel both satisfying and easy when they’re built around simple, make-ahead options. Overnight oats and chia puddings are especially practical because they rely on familiar ingredients and come together ahead of time, making busy mornings smoother. With the right balance of grains, seeds, and fruit, these breakfasts feel satisfying and filling.

This collection focuses on fibermaxxing through overnight oats and chia puddings that keep their texture and flavor overnight. You’ll find a mix of classic and creative combinations, from fruit-forward jars to nutty, spiced, and even savory options. Each recipe is designed for real routines, making breakfast feel both satisfying and easy to keep up with.

Apple Cinnamon Bran Overnight Oats With Chia

Apple cinnamon bran overnight oats with chia have classic breakfast flavors that feel familiar and comforting. The bran and chia give the oats a hearty texture, while the apple and cinnamon keep things warm and cozy. This one works especially well for make-ahead mornings when you want something filling. It’s a great example of fiber-rich breakfast ideas that still feel like a treat. This is also an easy way to lean into fibermaxxing without changing what breakfast already looks like.

Ingredients (Makes 2 jars, about 10 grams fiber each)

• 1 cup old-fashioned rolled oats
• 2 tablespoons wheat bran
• 1 tablespoon chia seeds
• 1 cup milk of choice
• ¼ cup plain Greek yogurt
• 1 tablespoon maple syrup or honey
• ½ teaspoon ground cinnamon
• 1 medium apple, diced small

Instructions

1. In a medium bowl, stir together the rolled oats, wheat bran, chia seeds, ground cinnamon, and salt until evenly combined. Add the milk, Greek yogurt, and maple syrup. Stir well, making sure the chia seeds are fully distributed and not clumped.
2. Fold in the diced apple. Divide the mixture evenly between two glass jars. Lightly smooth the tops with a spoon. Sprinkle the remaining diced apple over each jar and add a light dusting of cinnamon on top.
3. Cover the jars and refrigerate for at least 6 hours or overnight, until the oats are soft and the mixture is thick and creamy. Stir gently and add a small splash of milk for a looser texture. Top with diced apples before serving.

Apple Berry Overnight Oats With Ground Flax

This jar brings together sweet apples and juicy berries in a way that feels fresh and balanced. Apple berry overnight oats have a soft, creamy base with just enough texture from the fruit and flax. It’s the kind of breakfast that tastes light but holds up through a busy morning. A solid choice for fruit-based breakfast lovers. The combination of oats, seeds, and fruit makes this jar a simple approach to fibermaxxing that still feels familiar.

Ingredients (Makes 2 jars, about 11 grams fiber each)

• 1 cup old-fashioned rolled oats
• 1 tablespoon ground flaxseed
• 1 tablespoon chia seeds
• 1 cup milk of choice
• ¼ cup plain Greek yogurt
• 1 tablespoon maple syrup or honey
• ½ teaspoon ground cinnamon
• 1 small apple, diced small
• ½ cup mixed berries (blueberries, raspberries, or strawberries, chopped if large)
• Pinch of salt

Instructions

1. In a medium bowl, combine the rolled oats, ground flaxseed, chia seeds, ground cinnamon, and salt. Stir until evenly mixed. Add the milk, Greek yogurt, and maple syrup. Stir well, making sure the flax and chia are fully incorporated with no dry pockets.
2. Fold in the diced apple and mixed berries. Divide the mixture evenly between two glass jars, gently tapping the jars to settle the oats.
3. Cover and refrigerate for at least 6 hours or overnight, until the oats are fully softened and the mixture is thick and spoonable. Before serving, stir gently and top with additional apple and berries if desired. Add a small splash of milk only if needed to adjust the texture.

Blueberry Buckwheat Overnight Oats With Chia

Blueberry buckwheat overnight oats with chia offer a slightly nutty flavor that pairs beautifully with blueberries. Buckwheat adds depth and structure, making each spoonful feel more substantial than classic oats. This recipe feels wholesome without tasting plain or boring. It fits naturally into filling oatmeal breakfast routines.

Ingredients (Makes 2 jars, about 7 grams fiber each)

• ¾ cup cooked buckwheat groats, cooled
• ½ cup old-fashioned rolled oats
• 1 tablespoon chia seeds
• 1 cup milk of choice
• ¼ cup plain Greek yogurt
• 1 tablespoon maple syrup or honey
• ½ cup fresh blueberries, plus extra for topping
• Pinch of salt

Instructions

1. In a medium bowl, combine the cooked buckwheat groats, rolled oats, chia seeds, and salt. Stir to distribute evenly. Add the milk, Greek yogurt, and maple syrup. Stir well until the mixture is fully combined and evenly hydrated.
2. Gently fold in the blueberries so they are evenly distributed. Divide the mixture evenly between two glass jars, tapping the jars lightly to settle the oats and buckwheat.
3. Cover the jars and refrigerate for at least 6 hours or overnight, until the oats soften and the chia seeds thicken the mixture. Before serving, top with additional blueberries and a small sprinkle of rolled oats. Stir gently and add a splash of milk if a looser texture is preferred.

Blueberry Chia Pudding With Oat Bran And Flax

This blueberry chia pudding is a fiber-forward breakfast that is thick, spoonable, and packed with texture. The oat bran blends seamlessly into the chia base, while blueberries add bursts of sweetness throughout. It’s an easy jar breakfast to prep ahead and keep in rotation during busy weeks. This recipe works perfectly for a high fiber overnight oats.

Ingredients (Makes 2 jars, about 13 grams fiber each)

• ½ cup fresh blueberries
• 1 cup milk of choice
• ¼ cup chia seeds
• 1 tablespoon oat bran
• 1 tablespoon ground flaxseed
• 1 tablespoon maple syrup or honey
• ¼ teaspoon vanilla extract
• Pinch of salt

Instructions

1. Add the blueberries and milk to a blender and blend until completely smooth.
2. Pour the blueberry mixture into a medium bowl. Add the chia seeds, oat bran, ground flaxseed, maple syrup, vanilla extract, and salt. Whisk well for about 30 seconds to fully distribute the chia seeds and prevent clumping.
3. Let the mixture rest for 5 minutes, then whisk again to ensure an even texture. Divide the mixture evenly between two glass jars. Cover and refrigerate for at least 6 hours or overnight, until thick and spoonable.
4. Before serving, top with fresh blueberries and a light sprinkle of oat bran. Stir gently and add a small splash of milk if a looser texture is preferred.

Pumpkin Spice Overnight Oats With Psyllium Boost

Pumpkin spice overnight oats are a fiber-rich option that works well for make-ahead mornings and brings cozy flavors into an everyday breakfast jar. The pumpkin and spice combination feels familiar, while psyllium helps create a thicker, more satisfying texture. This is the kind of breakfast that feels indulgent. A great fit for breakfast to keep you full.

Ingredients (Makes 2 jars, about 9 grams fiber each)

• 1 cup old-fashioned rolled oats
• 1 cup milk of choice
• ¼ cup pumpkin purée
• 1 tablespoon chia seeds
• 1 teaspoon psyllium husk powder
• 1 tablespoon maple syrup or honey
• ½ teaspoon pumpkin spice
• Pinch of salt

Instructions

1. In a medium bowl, combine the rolled oats, chia seeds, psyllium husk powder, pumpkin spice, and salt. Stir well to evenly distribute the psyllium. Add the milk, pumpkin purée, and maple syrup. Stir thoroughly until the mixture is smooth and uniform with no dry pockets.
2. Let the mixture sit for 2 to 3 minutes, then stir again to prevent clumping as the psyllium begins to thicken. Divide the mixture evenly between two glass jars and smooth the tops lightly.
3. Cover and refrigerate for at least 6 hours or overnight, until thick and creamy. Stir before serving. Add a small splash of milk for a looser texture.

Strawberry Vanilla High Fiber Chia Pudding

Strawberry vanilla high-fiber chia pudding is smooth, lightly sweet, and easy to love. The vanilla rounds everything out while strawberries keep it bright and fresh. It’s an approachable option for anyone easing into chia-based breakfasts. This one works well for easy high fiber breakfast ideas. If you’ve been curious about fibermaxxing, this is a gentle place to start.

Ingredients (Makes 2 jars, about 12 grams fiber each)

• ½ cup fresh strawberries
• 1 cup milk of choice
• ¼ cup chia seeds
• 1 tablespoon ground flaxseed
• 1 tablespoon oat bran
• 1 tablespoon maple syrup or honey
• ½ teaspoon vanilla extract
• Pinch of salt

Instructions

1. Add the strawberries and milk to a blender and blend until smooth.
2. Pour the strawberry mixture into a medium bowl. Add the chia seeds, ground flaxseed, oat bran, maple syrup, vanilla extract, and salt. Whisk well for about 30 seconds to fully distribute the chia seeds and prevent clumping.
3. Let the mixture rest for 5 minutes, then whisk again to ensure an even texture. Divide the mixture evenly between two glass jars and smooth the tops lightly. Cover and refrigerate for at least 6 hours or overnight, until thick and spoonable.
4. Before serving, top with chopped fresh strawberries. Stir gently and add a small splash of milk for a looser texture.

Strawberry Rhubarb Overnight Oats With Chia Seeds

Strawberry rhubarb overnight oats with chia seeds strike a nice balance between sweet and tart. The rhubarb adds character without overpowering the oats, making the flavor feel a little more special. This breakfast jar feels perfect for spring mornings or whenever you want something different. A fun take on morning oatmeal recipes.

Ingredients (Makes 2 jars, about 9 grams fiber each)

• 1 cup old-fashioned rolled oats
• 1 tablespoon chia seeds
• 1 cup milk of choice
• ¼ cup plain Greek yogurt
• ½ cup chopped strawberries
• ¼ cup chopped rhubarb
• 1 tablespoon maple syrup or honey
• ½ teaspoon vanilla extract
• Pinch of salt

Instructions

1. In a medium bowl, combine the rolled oats, chia seeds, and salt. Stir until evenly mixed. Add the milk, Greek yogurt, maple syrup, and vanilla extract. Stir well until the mixture is smooth and evenly combined.
2. Fold in the chopped strawberries and rhubarb, distributing them evenly throughout the oats. Divide the mixture evenly between two glass jars and gently smooth the tops.
3. Cover and refrigerate for at least 6 hours or overnight, until the oats are soft and the mixture is thick and creamy. Stir before serving. Add a small splash of milk for a looser texture, and top with extra strawberries or rhubarb.

Raspberry Kefir Chia Pudding With Ground Flax

This raspberry kefir chia pudding has a lightly tangy flavor that keeps it from feeling overly sweet. Kefir makes the pudding creamy and smooth, while raspberries add brightness throughout. It’s refreshing but still filling enough to stand alone. This recipe fits beautifully into high-fiber breakfast recipes. This recipe fits well into a fibermaxxing routine built around make-ahead breakfasts.

Ingredients (Makes 2 jars, about 11 grams fiber each)

• ½ cup fresh raspberries
• 1 cup plain kefir
• ¼ cup chia seeds
• 1 tablespoon ground flaxseed
• 1 tablespoon maple syrup or honey
• ¼ teaspoon vanilla extract
• Pinch of salt

Instructions

1. Add the raspberries and kefir to a blender and blend until smooth. Pour the raspberry kefir mixture into a medium bowl. Add the chia seeds, ground flaxseed, maple syrup, vanilla extract, and salt. Whisk thoroughly for about 30 seconds to evenly distribute the chia seeds and flax.
2. Let the mixture rest for 5 minutes, then whisk again to prevent clumping as the chia thickens. Divide the mixture evenly between two glass jars, filling them almost to the rim and smoothing the surface.
3. Cover and refrigerate for at least 6 hours or overnight, until thick and spoonable. Before serving, top with fresh raspberries. Stir gently and add some kefir for a looser texture.

Raspberry Almond Overnight Oats With Chia

Raspberry almond overnight oats have a slightly nutty, lightly sweet flavor that feels balanced and satisfying. The almonds add texture, while raspberries keep the oats from tasting too heavy. This is a reliable option when you want something filling but not dense. A smart choice for breakfast with fiber and protein.

Ingredients (Makes 2 jars, about 9 grams fiber each)

• 1 cup old-fashioned rolled oats
• 1 tablespoon chia seeds
• 1 cup milk of choice
• ¼ cup plain Greek yogurt
• ½ cup fresh raspberries
• 2 tablespoons sliced almonds
• 1 tablespoon maple syrup or honey
• ½ teaspoon vanilla extract
• Pinch of salt

Instructions

1. In a medium bowl, combine the rolled oats, chia seeds, and salt. Stir to distribute evenly. Add the milk, Greek yogurt, maple syrup, and vanilla extract. Stir well until fully combined.
2. Gently fold in the raspberries and sliced almonds. Divide the mixture evenly between two glass jars and smooth the tops lightly.
3. Cover and refrigerate for at least 6 hours or overnight, until the oats are soft and the mixture is thick and creamy. Before serving, top with some raspberries and almonds. Stir gently and add a small splash of milk for a looser.

Carrot Cake Overnight Oats With Golden Raisins

These carrot cake overnight oats with golden raisins bring dessert-like flavor to a practical breakfast jar. The carrots and spices blend seamlessly into the oats, while raisins add small pops of sweetness. It’s comforting, familiar, and surprisingly easy to prep. This recipe fits nicely under hearty, healthy breakfast ideas.

Ingredients (Makes 2 jars, about 10 grams fiber each)

• 1 cup old-fashioned rolled oats
• 1 tablespoon chia seeds
• 1 cup milk of choice
• ¼ cup plain Greek yogurt
• ½ cup finely grated carrot
• 2 tablespoons golden raisins
• 1 tablespoon maple syrup or honey
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• Pinch of salt

Instructions

1. In a medium bowl, combine the rolled oats, chia seeds, cinnamon, nutmeg, and salt. Stir until evenly mixed. Add the milk, Greek yogurt, and maple syrup. Stir well until the mixture is smooth and fully combined.
2. Fold in the grated carrot and golden raisins, distributing them evenly throughout the oats. Divide the mixture evenly between two glass jars and gently smooth the tops.
3. Cover and refrigerate for at least 6 hours or overnight, until the oats are soft and the mixture is thick and creamy. Before serving, stir gently. Add a small splash of milk for a looser texture, and top with extra grated carrot or raisins.

Chocolate Overnight Oats With Black Bean Puree

Chocolate overnight oats with black bean puree sound unexpected, but taste rich and smooth. The cocoa flavor comes through clearly, while the black beans blend in quietly for a thicker texture. This is a great option for anyone who wants chocolate without turning breakfast into dessert. A creative take on food with high fiber. This is the kind of breakfast that works well for fibermaxxing.

Ingredients (Makes 2 jars, about 11 grams fiber each)

• 1 cup old-fashioned rolled oats
• 1 tablespoon chia seeds
• ½ cup cooked black beans, rinsed and drained
• 1 cup milk of choice
• ¼ cup plain Greek yogurt
• 1 tablespoon cocoa powder
• 1 tablespoon maple syrup or honey
• ½ teaspoon vanilla extract
• Pinch of salt

Instructions

1. Add the black beans and milk to a blender and blend until completely smooth and creamy with no visible bean pieces.
2. In a medium bowl, combine the rolled oats, chia seeds, cocoa powder, and salt. Stir until evenly mixed. Pour the blended black bean mixture into the bowl along with the Greek yogurt, maple syrup, and vanilla extract.
3. Stir thoroughly until the oats are evenly coated and the mixture looks smooth and chocolatey. Divide the mixture evenly between two glass jars and gently smooth the tops.
4. Cover and refrigerate for at least 6 hours or overnight, until thick and creamy. Before serving, stir gently. Top with a light dusting of cocoa powder or a few chocolate shavings and add a splash of milk for a looser texture.

Mocha Chia Pudding With Cocoa Husk Fiber

Mocha chia pudding with cocoa husk fiber has a deep coffee-chocolate flavor that feels grown-up and satisfying. The texture is thick and creamy, making it perfect for slow mornings or grab-and-go breakfasts. It’s a great alternative for people who like coffee flavors early in the day. This one belongs on any list of high-fiber breakfast recipes.

Ingredients (Makes 2 jars, about 10 grams of fiber each)

• ½ cup milk of choice
• ½ cup brewed coffee, cooled
• ¼ cup chia seeds
• 1 tablespoon cocoa husk fiber or ground flaxseed
• 1 tablespoon cocoa powder
• 1 tablespoon maple syrup or honey
• ½ teaspoon vanilla extract
• Pinch of salt

Instructions

1. In a medium bowl, whisk together the milk, cooled coffee, cocoa powder, maple syrup or honey, vanilla extract, and salt until smooth. Add the chia seeds and ground flaxseed. Whisk thoroughly for about 30 seconds to evenly distribute the seeds and flax.
2. Let the mixture rest for 5 minutes, then whisk again to prevent clumping as the chia thickens. Divide the mixture evenly between two glass jars, filling them almost to the rim and smoothing the surface.
3. Cover and refrigerate for at least 6 hours or overnight, until thick and spoonable. Before serving, top with a light dusting of cocoa powder or a few chocolate shavings. Stir gently and add a small splash of milk for a looser texture.

Pear Cardamom Chia Pudding With Oat Bran

Pear cardamom chia pudding with oat bran is gently spiced and lightly sweet. The cardamom adds warmth without overpowering the pears, and oat bran keeps the pudding hearty. It’s subtle, cozy, and a little different from standard fruit chia puddings. A nice option for fiber-rich breakfast routines. Layering oats, chia, and fruit is one of the simplest ways to approach fibermaxxing at breakfast.

Ingredients (Makes 2 jars, about 9 grams fiber each)

• 1 cup old-fashioned rolled oats
• 1 tablespoon chia seeds
• 1 cup milk of choice
• ¼ cup plain Greek yogurt
• ½ cup diced pear
• 1 tablespoon maple syrup or honey
• ½ teaspoon vanilla extract
• Pinch of salt

Instructions

1. In a medium bowl, combine the rolled oats, chia seeds, and salt. Stir until evenly mixed. Add the milk, Greek yogurt, maple syrup, and vanilla extract. Stir well until smooth and fully combined.
2. Gently fold in the diced pear. Divide the mixture evenly between two glass jars and smooth the tops.
3. Cover and refrigerate for at least 6 hours or overnight, until the oats are soft and the mixture is thick and creamy. Before serving, top with some diced pear and a light sprinkle of chia seeds. Stir gently and add a small splash of milk for a looser texture.

Fig And Walnut Overnight Oats With Steel Cut Oats

Fig and walnut overnight oats with steel-cut oats have a chewy, textured bite that feels especially satisfying. The figs bring natural sweetness, while walnuts add richness and crunch. This is a great breakfast jar when you want something substantial that still feels balanced. It works well as one of your fiber-rich breakfast ideas.

Ingredients (Makes 2 jars, about 10–11 grams fiber each)

• ½ cup steel-cut oats
• 1 tablespoon chia seeds
• 1¼ cups milk of choice
• ¼ cup plain Greek yogurt
• ¼ cup chopped dried figs
• 2 tablespoons chopped walnuts
• 1 tablespoon maple syrup or honey
• ½ teaspoon vanilla extract
• Pinch of salt

Instructions

1. Place the steel-cut oats in a bowl and cover with hot water. Let soak for 10 minutes, then drain well. This softens the oats for overnight soaking.
2. In a medium bowl, combine the drained oats, chia seeds, and salt. Add the milk, Greek yogurt, maple syrup, and vanilla extract. Stir thoroughly until evenly mixed.
3. Fold in the chopped figs and walnuts. Divide the mixture evenly between two glass jars and smooth the tops.
4. Cover and refrigerate for at least 8 hours or overnight, until thick and creamy. Before serving, top with some figs and walnuts. Stir gently and add a splash of milk if needed.

Cherry Almond Chia Pudding With Rolled Rye

Cherry almond chia pudding with rolled rye has a deep, slightly nutty flavor that sets it apart. The cherries add brightness, while rye gives the pudding extra structure. It’s a nice change of pace from basic oat-based jars. This one fits easily into high-fiber food recipes. For anyone experimenting with fibermaxxing, this jar keeps things real and easy.

Ingredients (Makes 2 jars, about 12–13 grams fiber each)

• ¼ cup chia seeds
• 2 tablespoons rolled rye flakes
• 1¼ cups milk of choice
• ¼ cup plain Greek yogurt
• ½ cup pitted cherries, finely chopped
• 1 tablespoon maple syrup or honey
• ¼ teaspoon vanilla extract
• Pinch of salt
• 2 tablespoons sliced almonds, for topping

Instructions

1. In a medium bowl, whisk together the chia seeds, rolled rye flakes, and salt. Add the milk, Greek yogurt, maple syrup, and vanilla extract. Stir well until fully combined.
2. Fold in the chopped cherries. Divide the mixture evenly between two glass jars and smooth the tops.
3. Cover and refrigerate for at least 6 hours or overnight, until thick and spoonable. Before serving, top with some cherries and sliced almonds. Stir gently and add a small splash of milk for a looser texture.

Lemon Blueberry Overnight Oats With Citrus Fiber

Lemon blueberry overnight oats with citrus fiber are bright, fresh, and lightly creamy. The lemon zest lifts the flavor without making it too sharp, while blueberries soften beautifully overnight. It’s an easy jar breakfast that feels refreshing rather than heavy. This recipe belongs in a collection of high-fiber breakfast recipes.

Ingredients (Makes 2 jars, about 10–12 grams fiber each)

• 1 cup old-fashioned rolled oats
• 1 tablespoon chia seeds
• 1 cup milk of choice
• ¼ cup plain Greek yogurt
• ½ cup blueberries
• 1 tablespoon citrus fiber powder (or ground flax)
• 1 tablespoon maple syrup or honey
• 1 teaspoon lemon zest
• Pinch of salt

Instructions

1. In a medium bowl, combine the rolled oats, chia seeds, citrus fiber powder, and salt. Stir to distribute evenly. Add the milk, Greek yogurt, maple syrup, and lemon zest. Stir until smooth and well combined.
2. Gently fold in the blueberries, lightly crushing a few. Divide the mixture evenly between two glass jars and smooth the tops.
3. Cover and refrigerate for at least 6 hours or overnight, until thick and creamy. Before serving, top with some blueberries and an extra pinch of lemon zest. Stir gently and add a splash of milk if needed.

Blackberry Chia Pudding With Inulin Fiber

Blackberry chia pudding with inulin fiber has a rich berry flavor and a thick, creamy texture. The blackberries add natural sweetness with just a hint of tartness. It’s a simple prep that still feels thoughtfully put together. A good option for fiber food lovers.

Ingredients

• ½ cup unsweetened almond milk (or milk of choice)
• 2 tablespoons chia seeds
• ¼ cup mashed blackberries (fresh or thawed from frozen)
• 1 teaspoon of inulin fiber
• 1 to 2 teaspoons maple syrup, to taste
• Small pinch of salt

Instructions

1. In a medium bowl or jar, add the almond milk, chia seeds, mashed blackberries, inulin fiber, maple syrup, and salt. Stir very well for 30 to 45 seconds, making sure the chia seeds are evenly distributed and not clumping.
2. Let the mixture rest for 5 minutes, then stir again thoroughly to ensure an even texture. Cover and refrigerate for at least 4 hours, or overnight, until the pudding is thick and spoonable. Stir once more before serving. Top with fresh blackberries.

Coconut Mango Overnight Oats With Acacia Fiber

Coconut mango overnight oats with acacia fiber taste bright and tropical without feeling overly sweet. The mango softens into the oats overnight, while the coconut adds a creamy finish. This jar feels especially nice on warm mornings or during meal-prep weeks. A fun addition to easy oatmeal breakfast ideas.

Ingredients

• ½ cup rolled oats
• ½ cup unsweetened coconut milk
• ¼ cup plain Greek yogurt or coconut yogurt
• ¼ cup finely diced mango (fresh or thawed frozen)
• 1 teaspoon acacia fiber powder
• 1 tablespoon maple syrup or honey
• 1 tablespoon unsweetened shredded coconut
• Small pinch of salt

Instructions

1. In a medium bowl or jar, combine the rolled oats, coconut milk, yogurt, diced mango, acacia fiber, maple syrup, shredded coconut, and salt. Stir very well until the acacia fiber is fully dissolved and the mixture is evenly combined.
2. Cover and refrigerate for at least 6 hours, or overnight, until the oats are fully softened and creamy. Stir again before serving to redistribute the mango and oats. Top with additional diced mango and shredded coconut.

Tropical Chia Pudding With Green Banana Flour

This tropical chia pudding with green banana flour has a smooth texture and mellow fruit flavor. The banana flour blends seamlessly into the chia base, creating a thicker consistency. It’s refreshing but still filling enough to stand on its own. A great fit for high fiber foods collection.

Ingredients

• ¼ cup chia seeds
• 1 cup full-fat canned coconut milk, well shaken
• 1 tablespoon green banana flour
• 1 tablespoon maple syrup or honey
• ½ teaspoon vanilla extract
• Pinch of salt
• ½ cup fresh mango, diced
• 1 tablespoon unsweetened shredded coconut (for topping)

Instructions

1. In a medium bowl, whisk the coconut milk and green banana flour together until completely smooth, making sure there are no lumps. Add the chia seeds, maple syrup, vanilla extract, diced mangoes, and salt. Stir thoroughly for 30-45 seconds to evenly distribute the chia seeds.
2. Let the mixture rest for 5 minutes, then stir again well to prevent clumping. Cover the bowl or divide the mixture evenly between two jars. Refrigerate for at least 4 hours, ideally overnight, until thick and pudding-like. Before serving, stir once more. Top with diced mango and shredded coconut.

Date Tahini Chia Pudding With Sesame Fiber

Date tahini chia pudding with sesame fiber is rich, nutty, and lightly sweet. The tahini gives it a creamy depth, while dates add natural sweetness throughout. This is a great option when you want something filling that doesn’t rely on fruit alone. It works well for foods rich in fiber.

Ingredients

• ¼ cup chia seeds
• 1 cup unsweetened almond milk
• 2 tablespoons tahini, well stirred
• 1 tablespoon sesame fiber powder or black sesame powder
• 2 Medjool dates, pitted and finely chopped
• ½ teaspoon vanilla extract
• Pinch of salt

Instructions

1. In a medium bowl, whisk together the almond milk, tahini, vanilla extract, sesame fiber powder, and salt until completely smooth and no tahini streaks remain. Stir in the chia seeds and finely chopped dates, mixing well to evenly distribute everything.
2. Let the mixture rest for 5 minutes, then stir again to prevent clumping. Divide the mixture evenly between two small glass jars.
3. Cover and refrigerate for at least 4 hours, or overnight, until thick and spoonable. Before serving, top with additional chopped dates and a light sprinkle of sesame seeds.

Overnight Oats With Lentils And Cinnamon

Overnight oats with lentils sound unusual, but taste comforting and familiar. The lentils blend smoothly into the oats, adding body without overpowering the flavor. Cinnamon keeps everything warm and balanced. This recipe fits naturally into high-fiber overnight oats.

Ingredients

• 1 cup rolled oats
• ¼ cup cooked brown lentils, fully cooled
• 1 cup milk of choice
• ¼ cup plain yogurt
• 1 tablespoon maple syrup or honey
• ½ teaspoon ground cinnamon
• ⅛ teaspoon fine salt
• For topping (optional)
• 1 tablespoon rolled oats
• Extra pinch of ground cinnamon

Instructions

1. In a medium bowl, add the rolled oats, cooked lentils, milk, yogurt, maple syrup, ground cinnamon, and salt. Stir well until everything is evenly combined and the lentils are well distributed.
2. Divide the mixture evenly between two small glass jars. Cover and refrigerate for at least 6 hours or overnight, until the oats are fully softened and the mixture has thickened. Before serving, give the oats a gentle stir. Top with a sprinkle of rolled oats and an extra pinch of cinnamon.

Overnight Oats With Toasted Barley And Honey

These overnight oats with toasted barley have a nutty, lightly sweet flavor that feels grounding. The barley adds chew and structure, making the oats especially satisfying. It’s a simple breakfast jar recipe that feels thoughtful and filling. A great choice for what to put in oatmeal inspiration.

Ingredients

• ¾ cup rolled oats
• ¼ cup toasted barley flakes
• 1 tablespoon chia seeds
• 1 tablespoon honey, plus extra for topping
• 1 cup milk of choice
• ¼ teaspoon vanilla extract
• Small pinch of salt

Instructions

1. In a medium bowl or jar, combine the rolled oats, toasted barley flakes, chia seeds, salt, and vanilla extract. Stir to evenly distribute the grains. Pour in the milk and honey. Stir well, making sure the honey is fully dissolved and the mixture is evenly hydrated.
2. Divide the mixture evenly between two small glass jars. Cover and refrigerate for at least 6 hours or overnight, allowing the oats and barley to soften fully. Before serving, stir the oats once more. If the mixture feels too thick, add a splash of milk and mix again. Finish with a few toasted barley flakes.

Savory Miso Chia Pudding With Oats And Scallions

Savory miso chia pudding with oats and scallions is a refreshing break from sweet breakfasts. The miso adds depth, while scallions keep it bright and balanced. This one works well for people who prefer savory starts to the day. A smart addition to protein and fiber breakfast ideas.

Ingredients

• ½ cup unsweetened soy milk or almond milk
• ¼ cup water
• 3 tablespoons white chia seeds
• ¼ cup rolled oats
• 1 tablespoon white miso paste
• ½ teaspoon low-sodium soy sauce
• ¼ teaspoon toasted sesame oil
• 2 tablespoons finely sliced scallions, plus more for topping
• 1 teaspoon white sesame seeds

Instructions

1. In a medium bowl, whisk the soy milk, water, miso paste, soy sauce, and sesame oil until the miso is fully dissolved and the mixture is smooth. Stir in the chia seeds and rolled oats, mixing well to evenly distribute the seeds and prevent clumping.
2. Add the sliced scallions and stir again. Divide the mixture evenly between two small glass jars. Cover and refrigerate for at least 4 hours, or overnight, until the chia seeds have fully set and the pudding is thick and spoonable. Before serving, gently stir the surface, then top with additional scallions and sesame seeds.

Matcha Chia Pudding With Insoluble Fiber Blend

Matcha chia pudding with insoluble fiber blend has a smooth, earthy flavor that feels calm and grounding. The matcha gives it a gentle sharpness that pairs well with the creamy chia base. It’s a great breakfast jar for slow mornings or light breakfasts. This recipe fits perfectly into the inspiration for oat fiber recipes.

Ingredients

• ½ cup chia seeds
• 2 cups unsweetened almond milk or milk of choice
• 1 tablespoon culinary-grade matcha powder
• 1 tablespoon insoluble fiber blend (such as oat fiber or cellulose fiber powder)
• 1 to 2 tablespoons maple syrup or honey, to taste
• ½ teaspoon vanilla extract
• Pinch of salt
• 1 to 2 teaspoons white sesame seeds, for topping

Instructions

1. In a medium bowl, whisk together the almond milk, matcha powder, insoluble fiber blend, maple syrup, vanilla extract, and salt until the matcha is fully dissolved and the mixture is smooth. Add the chia seeds and stir well, making sure they are evenly distributed throughout the liquid.
2. Let the mixture rest for 5 minutes, then stir again to prevent clumping. Divide the mixture evenly between two glass jars. Cover and refrigerate for at least 4 hours or overnight, until the pudding is thick and spoonable. Before serving, lightly dust with additional matcha powder and sprinkle with white sesame seeds.

Vanilla Cinnamon Overnight Oats With Psyllium

Vanilla cinnamon overnight oats with psyllium are simple, creamy, and easy to customize. The vanilla and cinnamon keep the flavor familiar, while psyllium helps naturally thicken the oats. This is a dependable option for everyday breakfast meal prep. A solid finish for fiber-rich breakfast ideas.

Ingredients

• 1 cup rolled oats
• 1 cup milk of choice
• ½ cup plain Greek yogurt or dairy-free yogurt
• 1 tablespoon honey or maple syrup
• ½ teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 teaspoon psyllium husk powder
• Small pinch of salt

Instructions

1. In a medium bowl or large jar, add the rolled oats, milk, Greek yogurt, honey, cinnamon, vanilla extract, psyllium husk powder, and salt. Stir very well for at least 30 seconds, making sure the psyllium husk powder is fully dispersed with no clumps.
2. Let the mixture sit for 5 minutes, then stir again to ensure the oats and psyllium are evenly hydrated. Cover and refrigerate for at least 4 hours, preferably overnight, until thick and creamy. Before serving, give the oats a final stir. If needed, add a splash of milk to loosen the texture. Finish with a few rolled oats and a light dusting of cinnamon on top.