Exotic Polynesian Brunch: Tropical Papaya Boat & Coconut-Almond Granola
Discover a mouthwatering, vegan Polynesian brunch recipe featuring tropical papaya boats filled with delicious coconut-almond granola. Perfect for a vacation-inspired meal or a healthy breakfast at home.
Allergens
Nuts (Almonds)
Ingredients
- 2 large ripe papayas
- 2 cups rolled oats
- 1 cup unsweetened shredded coconut
- 1/2 cup almonds, roughly chopped
- 1/4 cup pure maple syrup
- 1/4 cup coconut oil, melted
- 1 tsp ground cinnamon
- Pinch of sea salt
Instructions
- Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper. Slice the papayas in half lengthwise, remove seeds and scoop out some flesh to create a boat shape. In a large bowl, mix together oats, coconut, almonds, maple syrup, melted coconut oil, cinnamon, and salt until well combined. Spread the granola mixture onto the prepared baking sheet in an even layer and bake for 20 25 minutes, stirring occasionally, until golden brown. Allow the granola to cool completely before breaking into chunks. Stuff each papaya boat with the coconut almond granola and serve chilled.
Chef’s Insight
To enhance the flavor of the papaya, try marinating it in freshly squeezed orange juice for 30 minutes before stuffing.
Notes
Customize the granola with your favorite nuts, seeds, or dried fruits for added texture and flavor.