Meet your spring weekend breakfast. Fresh Hawaiian papaya halves seasoned with fresh lime juice, filled with rawnola, and then topped with toasted coconut flakes. The creamy papaya is so good when paired with the rich, sweet, slightly crunchy (thanks to the macadamia nuts and cacao nibs) rawnola, and toasted coconut on top.
2 Ripe Papaya Hawaiian, sliced in half and seeds removed.
1 fresh Persian Lime, cut into 4 wedges
1 cup gluten-free raw rolled oats (or regular if you can’t find raw)
8 Medjool dates, pits removed
2 tablespoons goji berries
1 tablespoon cacao nibs
20 whole raw macadamia nuts, coarsely chopped
2 tablespoons water
2 tablespoons large unsweetened Shredded Coconut, toasted
Squeeze the lime juice over the Papaya halves and set them aside.
Pulse the oats and dates together in a food processor until evenly mixed.
Add the goji berries, cacao nibs, and chopped macadamia nuts and pulse to combine.
Add the water and pulse until the rawnola starts clumping together.
Fill the papaya halves with rawnola, top with the toasted coconut flakes, and serve immediately.
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