Filled with the energy of oats and the antioxidants of blueberries, this is the mix for a kick-ass day. Keep it on hand and nothing can stop you. What’s nice is, it’s not too sweet, not too fatty, and really flavorful. It’s just right; and when you’re away from your family or what’s familiar to you, this kind of homemade love will soften the blow.

　　

Ingredients

makes about 7 cups

　　4 cups rolled oats

　　1 1/2 cups chopped pecans

　　1 cup sweetened shredded coconut

　　1/2 cup vegetable oil

　　1/2 cup real maple syrup

　　2 tablespoons light-brown sugar

　　1/2 teaspoon kosher salt

　　1 cup dried blueberries

　　

Step 1

Preheat the oven to 350 degrees F.

　　

Step 2

Mix together the oats, pecans, and coconut in a large bowl. Whisk together the oil, syrup, brown sugar, and salt in a separate bowl. Pour the oil mixture over the rolled oats, and toss thoroughly.

　　

Step 3

Evenly spread out the oat mixture on two rimmed sheet trays. Bake for 20 minutes, stirring halfway through, until golden. Stir in the dried blueberries at the end of baking. Let cool completely before storing. The mix can be kept in an airtight container for up to a week.

　　Reprinted with permission from The Neelys' Celebration Cookbook by Pat and Gina Nelly. Copyright © 2011 by Pat and Gina Nelly with Anna Volkwein. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved.Pat and Gina Neely are restaurateurs, best-selling authors, popular speakers, and hosts of the Food Network hit series Down Home with the Neelys. They recently opened their first New York City restaurant, Neely's Barbecue Parlor. They live with their daughters in Memphis, where they enjoy cooking at home with family and friends.Ann Volkwein is a best-selling food and lifestyle author based in New York City and Austin, Texas. Her previous books include: The Arthur Avenue Cookbook, Chinatown New York, Mixt Greens (with Andrew Swallow), and, with Guy Fieri: Diners, Drive-Ins, and Dives; More Diners, Drive-Ins, and Dives; and Guy Fieri Food.