Rasberrry & Granola Hearts!

I just baked these “breakfast cookies” for my sweetheart! Modified a recipe that I found in a now vintage cookbook created by Cafe Beaujolais and they came out great! Here’s how:

Preheat Oven to 350

1/2 cup butter      2/3 cup brown sugar      1 egg     1 cup walnut oil     1 tsp. vanilla extract  1 tsp. cinnamon  1 tsp. ginger

Cream butter & sugar add egg, oil, and vanilla extract & spices

1 cup regular rolled oats   1 cup granola (I use Bola with almonds)  1 cup flour 1 tsp. baking soda 1 tsp. salt

Add the above to the butter, egg, oil mix

Stir in 1 cup of fresh rasberries

Lightly grease Wilton heart shaped whoopie pie pans (Baker’s Joy spray works well)

Spoon batter in pans and bake for about 10 minutes, then turn the pan around & bake about 5 more minutes until a toothpick inserted comes out clean

Let cool in pan 10 – 15 minutes Press cooling rack on front of pan and flip over

Dust heart tops with red and white sugar – hope they last till breakfast!

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