Show Your Love Healthier Cherry Oatmeal Brownies

Cherry Oatmeal Brownies | Domesticated Academic

Valentine’s Day is rolling up and if you love chocolate but don’t want to feel quite as guilty about a splurge, this might be a good place to start. You still get the chocolate with less guilt. You can still indulge in some cherry goodness.

Let’s not pretend: box mixes are sometimes the best thing ever. We all rely on them when we don’t have the time, patience, budget, or know-how to get something together. I found a bunch of ‘clearance priced’ brownie mixes at my kroger and bought a few because they were really cheap! I brought them home with good intentions…two months ago…..

Cherry Oatmeal Brownies | Domesticated Academic

So, here we are! You’ll love these because they’re easy to put together, slightly healthier without any oil, and when you bite into one, you don’t miss the oil or notice the whole grain oats in your mouth. I added in some cherries because they are AWESOME!! If cherries aren’t your ‘thing,’ just skip them. These are chewy, cakey, chocolatey, and rich enough for a glass of milk.

You’ll need:

10 min. + cook time

  • 1 box of brownie mix
  • applesauce instead of the oil that package calls for (no sugar added)
  • 1/2 cup whole oats (optional)
  •  1/2 cup pitted cherries (optional)
  1. Pre-heat oven according to package directions.
  2. Prepare pan according to package directions.
  3. Mix brownie mix, subbing applesauce for oil.
  4. Fold in cherries and oats.
  5. Spread in pan.
  6. Bake according to package directions.
  7. Your taste testers won’t know the difference.

Filled Brownie Hearts | Domesticated Academic

Brownie Hearts

Rocky Road Brownies | Domesticated Academic

Rocky Road Brownies


POWER muffins: blueberry+oatmeal+yogurt=POWER

Yeah, I said it, POWER muffin baby.  Greek yogurt, blueberries, and oatmeal will have you a POWER breakfast. Chobani for the W-I-N again! Perhaps it’s the Olympics that have me all excited, perhaps it’s the love I have for not using oil in baked goods, perhaps I just like to bake. No matter the reason, these muffins are packed with goodness from the greek yogurt, the fresh berries, and the power boost with whole oats. I enjoy some carbs with breakfast and these are a nice change from my typical morning routine.  My everyday ‘menu’ is usually hard boiled egg whites, a slice or two of homemade bread or toast, and a fresh peach or whatever is in season.  And a giant iced coffee during the summer. It’s quick, I boil eggs on Sunday’s so I can spend more time online before I go to work.  It’s not the most exciting thing, but it’s quick, healthy, and I don’t “stray” on my healthier lifestyle track if I have a planned menu.

Fruit is in season at the moment, so I’m being spoiled with a plethora of fresh produce from the garden and the CSA share, and whatever I find. Yes, I scavenge and I’m proud to admit it. I picked up some fresh blueberries but if it’s ‘off season’ you can always get frozen berries and thaw them out. I would recommend straining them and dusting them with flour or sugar so they don’t clump together. I switched out the oil for non-fat honey greek yogurt but kept some butter and two of the eggs.  The yogurt gives them a dense consistency and removes some of the fat. I’m working to remove some of the junk from baked goods, but sometimes you need some butter to achieve a lightness and texture in baked goods.  I just can’t get off the ‘butter’ wagon and refuse to use anything that is a substitute because it’s just not as good. The oatmeal gives the muffins a great texture and adds some fiber, powering you through the morning.

You’ll need:

makes 12 regular muffins (depending how full you pack your muffin tin)

  • no-stick cooking spray
  • 2 cups all-purpose flour
  • 1 cup oats–quick or regular oats, plain
  • 2/3 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 ounces honey nonfat greek yogurt or 1 1/2 cups (Chobani)
  • 2 large eggs, lightly beaten
  • 4 tablespoons unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries
  1. Heat oven to 350°.
  2. Coat muffin tin with cooking spray or liners.
  3. Combine flour, sugar, oats, baking powder, baking soda and salt in a bowl.
  4. Combine yogurt, eggs, butter, and vanilla in a second bowl.
  5. Fold yogurt mixture into dry mixture; stir to combine completely.
  6. Gently fold in blueberries.
  7. Spoon into muffin tins.
  8. Bake until top is golden and springs back when you gently touch it, 20-25 minutes.