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Thrive Granola

Chef Caroline Fey of The City Kitchen San Francisco

Serves 12
Dairy-free options Gluten-free options Vegan Vegetarian Appetizers & Snacks Breakfasts Brunch Buffet Vegetarian Baked Goods Bake


    • 1⁄4 Cup Thrive® Culinary Algae Oil
    • 1 Teaspoon packed orange zest
    • 1⁄2 Teaspoon almond extract (confirm brand ingredients if celiac)
    • 1 Tablespoon vanilla bean paste (or vanilla powder)
    • 2 1⁄2 Cups old-fashioned gluten-free oats
    • 1 Cup sliced almonds
    • 1 1⁄2 Cups unsweetened coconut flakes
    • 3⁄4 Cup maple syrup
    • 2 Tablespoons sesame seeds (not toasted)
    • 1⁄4 Cup sunflower seeds
    • 2 Tablespoons flax seeds
    • 2 Tablespoons chia seeds
    • 1⁄2 Cup pepitas
    • 1⁄4 Cup (packed) light brown sugar
    • 1⁄2 Teaspoon ground cinnamon (confirm brand ingredients if celiac)
    • 1⁄2 Teaspoon ground nutmeg (confirm brand ingredients if celiac)
    • 1⁄4 Teaspoon ground cloves (confirm brand ingredients if celiac)
    • 1⁄2 Teaspoon kosher salt
    • 1⁄2 Cup dried cranberries
    • 1⁄2 Cup dark raisins


  1. Preheat oven to 300° F.
  2. Put the oil in a bowl with the orange zest, almond extract and vanilla. Stir and then let rest while measuring the remaining ingredients.
  3. Toss oats, almonds, coconut, maple syrup, flavored oil, all seeds, pepitas, brown sugar, spices and salt in a large bowl. Spread out on a rimmed baking sheet.
  4. Bake granola, stirring every 10 minutes, until golden brown and dry, 40–45 minutes. Let cool on baking sheet (it will crisp as it cools).

Mix in cranberries and raisins.

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