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Preheat oven to 250 degrees.In a large bowl, combine oats, nuts, coconut, and brown sugar. In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto a rimmed baking sheet. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.

Blueberry Oat Walnut Granola Bars
Ingredients:
1/2 c. honey
1/4 c. firmly-packed brown sugar
3 Tbsp. vegetable oil
1 1/2 tsp. ground cinnamon
1 1/2 c. quick-cooking oats 
1 packet dehydrated sweetened blueberries
1 cup chopped walnuts
1/4 cup chopped raisins

Preheat oven to 180C degrees. Lightly grease a 9 x 9-inch square baking pan. In a medium saucepan, combine honey, brown sugar, oil and cinnamon. Bring to a boil, and boil for 2 minutes; do not stir. In a large mixing bowl, combine oats + blueberries + walnuts + raisins. Stir in honey mixture until thoroughly blended. Spread into prepared pan, gently pressing mixture flat. Bake until lightly browned, about 40 minutes. Cool completely in the pan on a wire rack. Cut into 1 1/2 x 3-inch bars. They begin to get crisp as they cool.

Low Fat Orange Cranberry Bread

Ingredients :
2 cups all purpose flour
1 cup sugar
3/4 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
3/4 cup fresh squeezed orange juice
1 tbsp orange zest
2 tbsp canola oil
1 large egg
1 1/4 cups fresh or frozen cranberries
1/4 cup dried cranberries

Preheat oven to 375F and lightly grease a 9 x 5-inch loaf pan.
Whisk together flour, sugar, baking powder, baking soda and salt in a large mixing bowl. Add in in orange juice, orange zest, oil and egg and mix until just combined. Stir in whole and dried cranberries. Spread evenly in loaf pan.
Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan and cool completely before slicing.

Mexican-Style Breakfast, Brunch and Dinner Eggs

8 large eggs
8 flour or corn tortillas, cook’s choice
olive oil for sauteing
2 jalapeno peppers, deseeded and diced
1 medium-sized onion, chopped
3 medium-sized tomatoes, skins removed, chopped coarsely and drained
2-3 ripe avocados, halved, pitted, peeled and sliced
salt and freshly ground black pepper
ground cumin and/or freshly chopped cilantro  

Warm the tortillas in a skillet over low-medium heat, or as directed by manufacturer; keep warm in a 250 degree F oven until needed. Warm olive oil in skillet over medium heat, adding jalepeno peppers and onion; cook until peppers are soft and onions are translucent. Add tomatoes to jalapenos and onion; warm through.
In another skillet prepared with oil, butter or non-stick cooking spray, fry eggs to your preference making sure each egg is thoroughly cooked. Assemble servings on individual plates, allowing 2 tortillas and 2 eggs per person. Layer as follows: tortilla, egg, 2-3 spoonfuls of jalapeno/onion/tomato mixture, avocado slices around sides or on top, seasonings and garnish to taste. Serve warm.

Chunky Bran Muffin
Makes about 9 muffins, 135 calories each

3/4 cup whole wheat flour
1/2 cup unprocessed wheat bran
1/4 cup brown sugar
1/2 tsp baking soda
1/2 tsp baking powder
1 tbsp grounded flax seed
1 egg
1 large banana, sliced
1/4 cup applesauce
1/2 cup soy milk or low fat milk
1/2 cup honey
1 tsp grated orange zest
1/2 tsp vanilla extract
1/2 cup raisins
1/4 cup chopped walnuts

Preheat the oven to 400°F. Line a muffin tin with 9 paper liners.Whisk egg in a medium bowl. Add in soy milk, applesauce, orange zest and vanilla extract.Mix together dry ingredients in a large bowl. Make a well in the center and pour in the egg mixture. Mix until just combined. Add in nuts, banana, honey and raisins. Give it one or two stirs to combine.Spoon into lined muffin tray until 3/4 full. Bake at 400°F for 15 - 20 minutes until a thin knife inserted in the middle of a muffin comes out clean. Cool on wire racks. If serving the next day, warm in an oven at 325°F for about 5 minutes.

Gingersnap Toaster-Oven Tarts with Peach Filling

For the Gingersnap Dough
2 cups all purpose flour, plus more for dusting
1 teaspoon baking soda
4 ounces unsalted butter, cold and cut into 1/2" pieces
2 tablespoons sugar
1/2 cup packed light brown sugar
1/4 teaspoon salt
1 tablespoon ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/8 teaspoon ground cloves
1 large egg, at room temperature
3 tablespoons molasses

 Sift together the flour and baking soda and set aside.With a stand mixer fitted with a paddle attachment, cream the butter on medium speed for about 2 minutes, until it's bright yellow.  In a separate bowl, mix together the sugars, slat and spices, then add the mixture to the butter.  Scrape the sides of the bowl down, then continue to cream the mixture on medium speed for about another minute.  The mixture should be smooth and free of lumps. With the mixer off, add the egg and molasses, then mix on medium for another minute until everything is incorporated.  On low speed, add the sifted flour and beat on low until everything is incorporated.  Scrape down the sides of the bowl.
Press the dough into a 1" rectangle, wrap in plastic wrap and chill in the freezer for 30 minutes, or in the refrigerator for 2 hours you can keep it at this point wrapped in the fridge for 3 days, or in the freezer for 1 month.Roll out the dough between two sheets of parchment paper to a 12" square.  Dust with flour if it sticks, and place the dough, which should still be between the paper, into the freezer for 30 minutes.

 For the Filling

2 tablespoons butter
package of frozen peaches, thawed and drained, or 3 fresh peaches
3 tablespoons sugar
1/8 teaspoon ground cinnamon

 Heat a large, heavy skillet over high heat and melt the butter.  It should turn light brown after about 5 minutes.  Add the peach slices in a single layer and cook for about 2 minutes, then sprinkle with the sugar and cinnamon.  Continue to cook, stirring, for about 5 more minutes, until the peaches are tender. Take the pan off the heat and allow to cool.  Chop the peaches into small pieces.Preheat the oven to 350, with a rack in the middle.  Line two baking sheets with parchment paper.

 Putting it Together

Take the dough out of the refrigerator, and flour both sides of the dough.  On a floured surface, cut the dough into 16 3" squares and place a blob of filling in the center of 8 of them.  It's easiest to transfer the first 8 squares to the baking sheets as you cut them.  Cover the first 8 squares with the last 8.  Pinch the edges together so that the squares look like ravioli and sprinkle sugar generously over the top.  Bake for 12 to 18 minutes, the dough should be crisp and fragrant.  Serve warm.

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Student Dietetic Association of San Francisco State University