19 Digestive-Friendly Desserts for Better Morning Regularity

Sweet treats don’t have to derail your digestive health. These fiber-rich desserts combine delicious flavors with gut-friendly ingredients that support natural regularity.

From protein-packed ice creams to wholesome baked goods, each recipe delivers satisfying sweetness while promoting healthy digestion for tomorrow’s fresh start.

01. Chocolate-Peanut Butter Protein Ice Cream

Rich chocolate protein powder transforms into creamy ice cream with natural peanut butter swirls. This satisfying frozen treat delivers protein and fiber in every spoonful.

Ingredients: 2 scoops chocolate protein powder, 1 cup unsweetened almond milk, 3 tablespoons natural peanut butter powder, 2 tablespoons pure maple syrup, 1 teaspoon vanilla extract, 2 tablespoons cacao nibs, 2 tablespoons crushed peanuts.

How To Make Chocolate-Peanut Butter Protein Ice Cream

1. Blend protein powder, almond milk, peanut butter powder, maple syrup, and vanilla in a high-speed blender until completely smooth and creamy, about 2 minutes. The mixture should be thick but pourable.

2. Pour mixture into your ice cream maker and churn according to manufacturer’s instructions, typically 20-25 minutes until it reaches soft-serve consistency with a rich, creamy texture.

3. Transfer to a freezer-safe container and fold in half the cacao nibs and crushed peanuts. Freeze for 2 hours for scoopable consistency.

4. Serve topped with remaining cacao nibs and crushed peanuts for extra crunch and flavor contrast.

02. No-Sugar-Added Vegan Oatmeal Cookies

Soft, chewy cookies sweetened naturally with ripe bananas and dates. These wholesome treats pack fiber and nutrients without any refined sugar.

Ingredients: 2 cups rolled oats, 2 ripe bananas (mashed), 1/3 cup almond butter, 1/2 cup chopped dates, 1/4 cup raisins, 1 teaspoon vanilla extract, 1/2 teaspoon cinnamon, 1/4 teaspoon salt.

How To Make No-Sugar-Added Vegan Oatmeal Cookies

1. Preheat oven to 350°F and line a baking sheet with parchment paper. Mash bananas in a large bowl until smooth and creamy with minimal lumps remaining.

2. Stir in almond butter and vanilla extract until well combined. The mixture should be thick and sticky, binding everything together naturally.

3. Add oats, chopped dates, raisins, cinnamon, and salt. Mix thoroughly until all dry ingredients are evenly coated and the mixture holds together when pressed.

4. Drop rounded tablespoons of dough onto prepared baking sheet, spacing 2 inches apart. Gently flatten each cookie with your fingers.

5. Bake for 12-15 minutes until edges are lightly golden but centers still appear slightly soft. Cool completely on the baking sheet before removing.

03. 2-Ingredient Peanut Butter Banana Ice Cream

Frozen bananas transform into creamy ice cream with just peanut butter added. This simple dessert delivers natural sweetness and digestive-friendly fiber.

Ingredients: 4 large ripe bananas (sliced and frozen), 3 tablespoons natural peanut butter.

How To Make 2-Ingredient Peanut Butter Banana Ice Cream

1. Freeze banana slices on a parchment-lined tray for at least 4 hours or overnight until completely solid. This ensures the creamiest texture when blended.

2. Add frozen banana pieces to a food processor and pulse until they break down into small chunks, scraping sides as needed.

3. Continue processing until bananas transform into a smooth, creamy consistency resembling soft-serve ice cream, about 3-4 minutes total processing time.

4. Add peanut butter and process for another 30 seconds until evenly swirled throughout. Serve immediately for soft-serve texture, or freeze for 1 hour for firmer scoops.

04. Chocolate Raspberry Tofu Pie

Silky smooth chocolate pie with bright raspberry swirls gets its creamy texture from blended tofu. This protein-rich dessert satisfies chocolate cravings while supporting digestive health.

Ingredients: 1 prepared graham cracker crust, 12 oz silken tofu, 1/2 cup dark chocolate chips (melted), 1/4 cup maple syrup, 1 teaspoon vanilla extract, 1/2 cup fresh raspberries, 2 tablespoons raspberry jam.

How To Make Chocolate Raspberry Tofu Pie

1. Drain tofu and pat completely dry with paper towels, removing as much moisture as possible for the smoothest final texture.

2. Melt chocolate chips in microwave in 30-second intervals, stirring between each, until completely smooth and glossy.

3. Blend tofu, melted chocolate, maple syrup, and vanilla in a food processor until completely smooth and creamy, about 2-3 minutes, scraping sides frequently.

4. Pour chocolate mixture into prepared crust and smooth the top with a spatula.

5. Gently warm raspberry jam and swirl into pie filling along with fresh raspberries, creating beautiful marbled patterns.

6. Refrigerate for at least 4 hours or overnight until completely set and firm before slicing and serving.

05. Drunken Prunes

Plump prunes soaked in aromatic brandy create an elegant digestive-friendly dessert. The natural fiber and gentle sweetness make this a sophisticated treat.

Ingredients: 2 cups pitted prunes, 1 cup Armagnac or brandy, 1/4 cup honey, 1 cinnamon stick, 2 whole cloves, 1 strip orange zest.

How To Make Drunken Prunes

1. Place prunes in a clean glass jar with tight-fitting lid, arranging them in even layers for optimal soaking.

2. Warm brandy, honey, cinnamon stick, cloves, and orange zest in a small saucepan over low heat until honey dissolves completely, about 3-4 minutes. Don’t let it boil.

3. Pour warm brandy mixture over prunes, ensuring all fruit is completely submerged. The liquid should cover prunes by at least half an inch.

4. Seal jar tightly and let steep at room temperature for 24 hours, then refrigerate for at least 3 days before serving.

5. Serve chilled prunes with a small amount of the soaking liquid as an after-dinner digestif or spooned over vanilla ice cream.

06. Lemon-Blueberry Cheesecake Chia Pudding

Creamy chia pudding mimics cheesecake with tangy lemon and sweet blueberries. Graham cracker crumbles complete this make-ahead dessert that’s packed with fiber and omega-3s.

Ingredients: 1/2 cup chia seeds, 2 cups unsweetened almond milk, 1/4 cup cream cheese (softened), 3 tablespoons maple syrup, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1/2 cup fresh blueberries, 1/4 cup crushed graham crackers.

How To Make Lemon-Blueberry Cheesecake Chia Pudding

1. Whisk softened cream cheese, maple syrup, lemon juice, and lemon zest in a large bowl until completely smooth and no lumps remain.

2. Gradually whisk in almond milk until mixture is perfectly smooth and well combined throughout.

3. Stir in chia seeds thoroughly, making sure they’re evenly distributed and not clumping together in the liquid.

4. Cover and refrigerate for at least 4 hours or overnight, stirring once after the first hour to prevent clumping and ensure even thickening.

5. Layer pudding in glasses or jars with fresh blueberries and graham cracker crumbles, creating beautiful parfait-style presentations.

07. Vegan Peanut Butter Cookies

Tender, sweet cookies made without any animal products deliver classic peanut butter flavor. These simple treats become perfectly crispy as they cool completely.

Ingredients: 1 cup all-purpose flour, 1/2 cup crunchy peanut butter, 1/3 cup maple syrup, 1/4 cup coconut oil (melted), 1 teaspoon vanilla extract, 1/2 teaspoon baking soda, 1/4 teaspoon salt.

How To Make Vegan Peanut Butter Cookies

1. Preheat oven to 350°F and line a baking sheet with parchment paper for easy removal and cleanup.

2. Whisk together flour, baking soda, and salt in a medium bowl, ensuring even distribution of leavening agents.

3. Mix peanut butter, maple syrup, melted coconut oil, and vanilla in a large bowl until smooth and well combined.

4. Add dry ingredients to wet ingredients and stir until just combined. Don’t overmix, as this can make cookies tough.

5. Roll dough into walnut-sized balls and place on prepared baking sheet, spacing 2 inches apart for spreading.

6. Use a fork to create classic crosshatch patterns on top of each cookie, pressing gently to flatten slightly.

7. Bake for 10-12 minutes until edges are lightly golden. Cool completely on baking sheet before removing for best texture.

08. Peanut Butter & Chocolate Chickpea Blondies

Fudgy blondies made with chickpeas pack twice the fiber and triple the protein of traditional versions. These legume-based treats deliver rich chocolate and peanut butter flavors.

Ingredients: 1 can (15 oz) chickpeas (drained and rinsed), 1/2 cup natural peanut butter, 1/3 cup maple syrup, 1 teaspoon vanilla extract, 1/4 cup cocoa powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/3 cup dark chocolate chips.

How To Make Peanut Butter & Chocolate Chickpea Blondies

1. Preheat oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving overhang for easy removal.

2. Rinse chickpeas thoroughly and pat completely dry with paper towels, removing as much moisture as possible for the best texture.

3. Process chickpeas in a food processor until they form a smooth paste, about 2-3 minutes, scraping sides frequently.

4. Add peanut butter, maple syrup, and vanilla to chickpeas and process until completely smooth and creamy.

5. Mix in cocoa powder, baking soda, and salt, processing until evenly combined and no streaks remain.

6. Fold in chocolate chips by hand, then spread batter evenly in prepared pan, smoothing the top with a spatula.

7. Bake for 25-30 minutes until center is set and edges pull slightly from sides. Cool completely before cutting into squares.

09. No-Bake Vegan Date Brownies

Chewy brownies sweetened entirely with dates require no baking and deliver natural energy. These wholesome bars combine just five pantry ingredients for quick preparation.

Ingredients: 2 cups pitted Medjool dates, 1 cup raw walnuts, 1/4 cup natural almond butter, 1/4 cup unsweetened cocoa powder, 1/4 teaspoon salt.

How To Make No-Bake Vegan Date Brownies

1. Line an 8×8 inch pan with parchment paper, leaving overhang for easy removal once brownies are set.

2. Process walnuts in a food processor until they form coarse crumbs with some larger pieces remaining for texture.

3. Add dates to processor and pulse until they break down and combine with nuts, forming a sticky mixture that holds together when pressed.

4. Add almond butter, cocoa powder, and salt, processing until mixture forms a cohesive dough that sticks together easily.

5. Press mixture firmly and evenly into prepared pan using your hands or the back of a spoon, creating a smooth, compact surface.

6. Refrigerate for at least 2 hours until firm, then lift out using parchment overhang and cut into squares with a sharp knife.

10. Banana-Bran Muffins

Moist, fiber-rich muffins transform overripe bananas into wholesome breakfast treats. Dark chocolate chips add indulgent sweetness to these digestive-friendly baked goods.

Ingredients: 3 very ripe bananas (mashed), 1/2 cup wheat bran, 1 cup whole wheat flour, 1/3 cup honey, 1/4 cup melted coconut oil, 1 large egg, 1 teaspoon vanilla extract, 1 teaspoon baking soda, 1/2 teaspoon salt, 1/2 cup dark chocolate chips.

How To Make Banana-Bran Muffins

1. Preheat oven to 375°F and line a 12-cup muffin tin with paper liners or grease thoroughly with cooking spray.

2. Mash bananas in a large bowl until mostly smooth with just a few small lumps remaining for texture.

3. Whisk in honey, melted coconut oil, egg, and vanilla until well combined and mixture is smooth throughout.

4. Combine wheat bran, whole wheat flour, baking soda, and salt in a separate bowl, whisking to distribute evenly.

5. Add dry ingredients to wet ingredients and stir just until combined. Don’t overmix, as this creates tough muffins.

6. Fold in chocolate chips gently, then divide batter evenly among prepared muffin cups, filling each about 3/4 full.

7. Bake for 18-22 minutes until tops are golden brown and a toothpick inserted in center comes out clean or with just a few moist crumbs.

11. Baked Cinnamon Apple Slices

Tender apple slices baked with warming cinnamon create their own caramel sauce. This healthy dessert works perfectly over ice cream, yogurt, or enjoyed on its own.

Ingredients: 6 medium apples (peeled and sliced), 2 tablespoons coconut oil, 3 tablespoons maple syrup, 1 teaspoon ground cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon salt, 1 tablespoon lemon juice.

How To Make Baked Cinnamon Apple Slices

1. Preheat oven to 375°F and lightly grease a 9×13 inch baking dish with coconut oil or cooking spray.

2. Core and slice apples into 1/4-inch thick wedges, leaving peels on for extra fiber and nutrients.

3. Toss apple slices with lemon juice in a large bowl to prevent browning and add bright flavor.

4. Melt coconut oil and whisk with maple syrup, cinnamon, nutmeg, and salt until smooth and fragrant.

5. Pour spice mixture over apples and toss until all slices are evenly coated with the sweet cinnamon blend.

6. Arrange apples in prepared baking dish in a single layer for even cooking and caramelization.

7. Bake for 25-30 minutes until apples are tender and edges are lightly caramelized, with natural juices forming a syrupy sauce in the bottom of the pan.

12. No-Sugar-Added Oatmeal Cookies

Classic oatmeal cookies get natural sweetness from bananas and dates instead of refined sugar. These gluten-free treats deliver wholesome flavor and satisfying texture.

Ingredients: 2 cups gluten-free rolled oats, 2 ripe bananas (mashed), 1/2 cup chopped dates, 1/4 cup coconut oil (melted), 1 teaspoon vanilla extract, 1/2 teaspoon cinnamon, 1/4 teaspoon salt.

How To Make No-Sugar-Added Oatmeal Cookies

1. Preheat oven to 350°F and line a baking sheet with parchment paper for easy cleanup and removal.

2. Mash bananas thoroughly in a large bowl until smooth and creamy with minimal lumps remaining.

3. Stir in melted coconut oil, vanilla extract, cinnamon, and salt until well combined and mixture is smooth.

4. Add oats and chopped dates, mixing until all ingredients are evenly distributed and mixture holds together when pressed.

5. Drop rounded tablespoons of dough onto prepared baking sheet, spacing cookies 2 inches apart for spreading.

6. Gently press each cookie down with your fingers or a fork to flatten slightly for even baking.

7. Bake for 12-15 minutes until edges are lightly golden and centers appear set. Cool on baking sheet for 5 minutes before transferring to wire rack.

13. Diabetes-Friendly Carrot Cake

Moist carrot cake with reduced sugar delivers all the classic flavors you love. This healthier version fits perfectly into balanced eating plans while satisfying dessert cravings.

Ingredients: 1 1/2 cups whole wheat flour, 2 cups finely grated carrots, 3/4 cup unsweetened applesauce, 1/2 cup maple syrup, 3 large eggs, 1/4 cup melted coconut oil, 2 teaspoons vanilla extract, 1 1/2 teaspoons cinnamon, 1 teaspoon baking soda, 1/2 teaspoon salt, 1/4 teaspoon nutmeg.

How To Make Diabetes-Friendly Carrot Cake

1. Preheat oven to 350°F and grease a 9×13 inch baking pan thoroughly with coconut oil or cooking spray.

2. Whisk together flour, cinnamon, baking soda, salt, and nutmeg in a large bowl until evenly combined.

3. Beat eggs in a separate bowl, then whisk in applesauce, maple syrup, melted coconut oil, and vanilla until smooth.

4. Add wet ingredients to dry ingredients and stir just until combined, being careful not to overmix the batter.

5. Fold in grated carrots gently until evenly distributed throughout the batter without overworking.

6. Pour batter into prepared pan and spread evenly with a spatula, smoothing the top surface.

7. Bake for 35-40 minutes until a toothpick inserted in center comes out clean and edges pull slightly from sides.

8. Cool completely in pan before cutting into squares and serving at room temperature.

14. Crispy Smashed Apples with Cinnamon Sugar

Smashed apples develop crispy, caramelized edges while staying tender inside. Toasted pecans and brown sugar create an irresistible crunchy topping for this warm dessert.

Ingredients: 6 medium apples (halved and cored), 1/2 cup chopped pecans, 1/4 cup brown sugar, 1 teaspoon ground cinnamon, 3 tablespoons melted butter, 1/4 teaspoon salt.

How To Make Crispy Smashed Apples with Cinnamon Sugar

1. Preheat oven to 425°F and line a large baking sheet with parchment paper for easy cleanup.

2. Halve apples and remove cores, then place cut-side down on prepared baking sheet, spacing evenly apart.

3. Using a potato masher or the bottom of a heavy glass, gently smash each apple half until it’s flattened but still holds together.

4. Toast pecans in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly golden, stirring frequently.

5. Mix toasted pecans, brown sugar, cinnamon, and salt in a small bowl until evenly combined.

6. Brush smashed apples with melted butter, then sprinkle pecan mixture generously over each apple half.

7. Bake for 20-25 minutes until edges are crispy and caramelized and apples are tender throughout. Serve warm with vanilla ice cream if desired.

15. Almond Flour Cake

Light, fluffy cake made with almond flour delivers delicate flavor and gluten-free goodness. Whipped egg whites create an airy texture that’s perfectly complemented by orange zest.

Ingredients: 2 cups almond flour, 6 large eggs (separated), 1/2 cup honey, 1 teaspoon almond extract, 1 tablespoon orange zest, 1/2 teaspoon baking powder, 1/4 teaspoon salt.

How To Make Almond Flour Cake

1. Preheat oven to 350°F and grease a 9-inch round cake pan, then line the bottom with parchment paper.

2. Separate eggs carefully, placing whites in a clean bowl and yolks in another. Make sure no yolk gets into the whites.

3. Whisk egg yolks with honey, almond extract, and orange zest until pale and thick, about 3-4 minutes of vigorous whisking.

4. Combine almond flour, baking powder, and salt in a separate bowl, whisking to eliminate any lumps.

5. Beat egg whites until stiff peaks form, creating a stable foam that will lighten the cake.

6. Fold almond flour mixture into egg yolk mixture until just combined, then gently fold in one-third of the whipped whites.

7. Add remaining whites in two additions, folding carefully to maintain the airy texture without deflating.

8. Pour batter into prepared pan and bake for 25-30 minutes until golden brown and a toothpick inserted in center comes out clean.

16. Apple Crumble with Oats

Classic apple crumble topped with fiber-rich oats creates a diabetes-friendly dessert. Leaving apple skins on adds extra vitamins and nutrients to this comforting treat.

Ingredients: 6 medium apples (cored and sliced with skins), 1 cup rolled oats, 1/2 cup whole wheat flour, 1/3 cup brown sugar, 1/4 cup cold butter (cubed), 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon salt, 2 tablespoons lemon juice.

How To Make Apple Crumble with Oats

1. Preheat oven to 375°F and lightly grease a 9×9 inch baking dish with butter or cooking spray.

2. Core and slice apples into thin wedges, leaving nutritious skins on for extra fiber and vitamins.

3. Toss apple slices with lemon juice and half the cinnamon, then arrange in prepared baking dish in an even layer.

4. Combine oats, flour, brown sugar, remaining cinnamon, nutmeg, and salt in a bowl, mixing thoroughly.

5. Cut cold butter into small cubes and work into oat mixture with your fingers until it resembles coarse crumbs with some larger butter pieces.

6. Sprinkle crumble topping evenly over apples, covering completely for the best texture contrast.

7. Bake for 35-40 minutes until topping is golden brown and apples are tender when pierced with a fork. Serve warm or at room temperature.

17. Warm Chocolate Pudding

Rich, velvety chocolate pudding delivers intense cocoa flavor with surprisingly low fat content. This quick dessert comes together in minutes using high-quality cocoa powder.

Ingredients: 1/2 cup unsweetened cocoa powder, 1/2 cup sugar, 3 tablespoons cornstarch, 1/4 teaspoon salt, 2 1/2 cups low-fat milk, 1 teaspoon vanilla extract.

How To Make Warm Chocolate Pudding

1. Whisk cocoa powder, sugar, cornstarch, and salt together in a medium saucepan until no lumps remain and mixture is evenly combined.

2. Gradually whisk in milk, starting with just a few tablespoons to create a smooth paste, then slowly adding remaining milk while whisking constantly.

3. Place saucepan over medium heat and cook, whisking continuously, until mixture begins to thicken and bubble, about 8-10 minutes total.

4. Continue cooking and whisking for 2-3 minutes more until pudding coats the back of a spoon and has reached desired consistency.

5. Remove from heat and whisk in vanilla extract until smooth and fragrant.

6. Serve immediately while warm for the best texture and flavor, or press plastic wrap directly onto surface to prevent skin forming if serving later.

18. Healthy Peach Cobbler

Old-fashioned peach cobbler showcases summer’s sweetest fruit with a wholesome twist. Use fresh peaches when in season, or frozen peaches year-round for convenience.

Ingredients: 6 cups sliced peaches (fresh or frozen), 1/2 cup whole wheat flour, 1/2 cup rolled oats, 1/3 cup brown sugar, 1/4 cup cold butter (cubed), 1 teaspoon cinnamon, 1/2 teaspoon vanilla extract, 1/4 teaspoon salt, 2 tablespoons honey.

How To Make Healthy Peach Cobbler

1. Preheat oven to 375°F and lightly grease an 8×8 inch baking dish with butter or cooking spray.

2. If using frozen peaches, thaw completely and drain excess liquid. Fresh peaches should be peeled and sliced into uniform wedges.

3. Toss peaches with honey and vanilla extract, then arrange in prepared baking dish in an even layer.

4. Combine flour, oats, brown sugar, cinnamon, and salt in a bowl, whisking to distribute evenly.

5. Cut cold butter into small pieces and work into flour mixture with your fingers until it forms coarse crumbs with some larger butter pieces remaining.

6. Sprinkle topping evenly over peaches, covering fruit completely for the best golden-brown finish.

7. Bake for 35-40 minutes until topping is golden brown and fruit is bubbling around the edges. Cool for 10 minutes before serving warm.

19. Oatmeal Cookie Fruit Pizza

Giant oatmeal cookie serves as the base for this colorful fruit pizza topped with creamy yogurt sauce. Fresh berries and kiwi create a vibrant, crowd-pleasing dessert.

Ingredients: 1 cup rolled oats, 1 cup all-purpose flour, 1/2 cup brown sugar, 1/2 cup butter (softened), 1 large egg, 8 oz cream cheese (softened), 1/2 cup Greek yogurt, 1/4 cup honey, 1 cup fresh strawberries (sliced), 1 cup fresh blueberries, 2 kiwis (peeled and sliced).

How To Make Oatmeal Cookie Fruit Pizza

1. Preheat oven to 350°F and grease a 12-inch pizza pan or large baking sheet thoroughly.

2. Cream softened butter and brown sugar in a large bowl until light and fluffy, about 3-4 minutes with electric mixer.

3. Beat in egg until well combined, then mix in oats and flour until dough comes together without overmixing.

4. Press cookie dough evenly onto prepared pan, creating a large circle with slightly raised edges like a pizza crust.

5. Bake for 12-15 minutes until edges are lightly golden brown and center appears set. Cool completely on pan.

6. Beat cream cheese, Greek yogurt, and honey until smooth and creamy, creating a tangy-sweet sauce.

7. Spread yogurt mixture evenly over cooled cookie crust, leaving a small border around edges.

8. Arrange fresh fruit in colorful patterns over the cream layer, pressing gently to adhere. Refrigerate for 1 hour before slicing and serving.

Final Thoughts

These fiber-rich desserts prove that supporting digestive health doesn’t mean sacrificing delicious flavors. Each recipe combines wholesome ingredients with satisfying sweetness.

From protein-packed ice creams to fruit-filled baked goods, these treats nourish your body while delighting your taste buds for guilt-free indulgence.