If you follow me on Instagram, you know that I LOVE savory foods in the morning. My typical breakfast is a tofu scramble, vegan omelettes, or some sort of smoothie bowl that leans more on the vegetable side than fruit side. While I adore each of those dishes, I’ve been looking for a new dish to add to the lineup. Spice Trail Snacks savory granola has been my answer!

I found Spice Trail Snacks through blogger friend, Erica after her trip to Expo East. She shared some samples and I fell in love with the product immediately. I connected with the company shortly after that and they sent me some more samples to try. They make three different varieties of savory granola: Bombay Crunch, Kingston Crunch and Marrakesh Crunch. Each is inspired by a different country and infused with local authentic flavors.









The company is small but their products are bold and flavorful. Each savory granola contains simple ingredients (that I can pronounce!) so I know I’m eating a healthier granola than traditional sugar-packed brands. The base of each savory granola recipe is similar to the granolas I’m used to. There are four nutrient-rich whole grains: oats, amaranth, millet and ground flax. Then different kinds of nuts, seeds and dried fruits to layer in protein and a subtle touch of sweetness. But the key differentiating factor (and why I fell in love) is the addition of spices like curry, cumin, or scotch bonnet pepper. I’ve never tried granola like it before!

I visited Morocco when I studied abroad in Spain and fell in love with the cuisine; the Marrakesh Crunch is like Morocco in a bag! While I haven’t traveled to India or Jamaica, both the Bombay Crunch and Jamaican Crunch are infused with local flavors too. While I could eat a bowl of granola for breakfast alone, I’ve experimented with different uses. In addition to loving savory, I’ve talked about needing a good texture of the food I eat in order to feel satisfied. This granola has become my favorite crunchy topping on avocado toast, breakfast bowls, baked apples, and even vegan mac n cheese!

The possibilities are endless! If you’re not ready to dive into full savory mode like I am, I’ve included a simple granola-stuffed apple recipe below to get you started. That way you could blend both savory and sweet. I recommend using Kingston Crunch in that recipe since it has both coconut oil and coconut chips, pumpkin seeds, golden raisins – might be the best flavor on top since it mimics a traditional sweet topping, but with the added punch of scotch bonnet pepper, ginger and, among other ingredients.

Now for the fun part. Interested in trying these savory granolas? The nice folks at Spice Trail Snacks will send TWO winners The Passport. The Passport (pictured at the top) is sampling of Bombay Crunch, Kingston Crunch and Marrakesh Crunch flavors, each in two sizes – 10oz. and 1.75oz. Use Rafflecopter below to enter. Winners must be US residents, 18 years of age or older and the offer is void where prohibited. The giveaway runs through Thursday November 2nd. Winners will be selected and notified on November 3rd.

Buen provecho,

Becca

a Rafflecopter giveaway



Don’t want to wait? You can order your own Spice Trail Snacks savory granola from their website or from Amazon . You can keep up with them on Instagram, Facebook or Twitter.

Please note: I received some sample products in exchange for my honest opinions and review. All opinions are my own. The post contains an Amazon affiliate link. If you use the link I’ll receive a small commission. The granolas contain honey.

Linking up with Confessions of a Mother Runner and A Whisk and Two Wands for Meatless Monday Linkup.







Print Recipe Baked Apples with Savory Granola These baked apples are the perfect fall recipe. A mixture of sweet and savory, they make a great warm Sunday brunch or easy dessert. Servings apples Ingredients 4 apples *See notes for varieties

1/2 lemon, juiced *About 1 tbsp

1 tbsp melted coconut oil

2 tbsp brown sugar

2 tsp ground cinnamon

1/4 tsp nutmeg

1/2 cup Spice Trail Granola, divided *See notes

2 tbsp melted nut butter *optional

1/4 cup water or apple cider

2 tbsp coconut yogurt *optional Servings apples Ingredients 4 apples *See notes for varieties

1/2 lemon, juiced *About 1 tbsp

1 tbsp melted coconut oil

2 tbsp brown sugar

2 tsp ground cinnamon

1/4 tsp nutmeg

1/2 cup Spice Trail Granola, divided *See notes

2 tbsp melted nut butter *optional

1/4 cup water or apple cider

2 tbsp coconut yogurt *optional Instructions Preheat oven to 350 F. Cut the apples in half length wise, then remove the core and seeds so you have a little indentation in the middle of each apple. Don't pierce the skin completely. Divide and drizzle the lemon juice evenly over each apple. In a small bowl, mix melted coconut oil, brown sugar, cinnamon, nutmeg, and 1/4 cup of Spice Trail Snacks savory granola, and (optional) melted nut butter. Divide the topping evenly among the apple halves. Pour the water or apple cider into the baking dish or divide among 4 muffin tins. Place the apples in a baking dish or in muffin tins, flesh side up and bake for 30-40 minutes at 350 degrees. Bake for longer if you like softer apples, shorter if you like them to maintain a little crispness. Top with coconut yogurt (optional) and remaining granola. Enjoy! Recipe Notes I tested out LOTS of apples for this recipe and determined that Honeycrisp and Granny Smith work best. They maintain form and flavor. I recommend using Spice Trail Snacks savory granola for a topping. It'll create a mixture of savory and sweet. Kingston Crunch works best with apples. Share this Recipe







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