- Yield: 4 servings
- Prep Time: 15 minutes
- Cook Time: 60 minutes
Solo breakfast bake
A Solo papaya is usually cut lengthwise rather than across its width, so you'll get second looks with this dish. But those same folks who give it a second look may come back for seconds. It's an easy recipe that takes advantage of a great-tasting fruit that provides its own bowl.
- non-fat cooking spray
- 4 Solo papayas
- 1 lime
- 2 passionfruit, seeded middles scooped out
- 1/3 cup Groovy Coconut, shredded
- 1-1/2 cups regular rolled oats or muesli
- 1/2 cup brown sugar
- 1/3 cup slivered almonds
- 1 tbs flour
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/3 cup butter, melted
- 2 tbs orange juice
- 1/3 cup honey
Preheat oven to 350°. Coat an 8"x8" baking dish with cooking spray.
Cut a small piece off the bottom of the Solo papaya so it will stand in a baking dish. Then cut the Solo in half, leaving the bottom larger than the top. Scoop out the seeds. Scoop the papaya flesh out of the tops and set aside.
Stand the larger bottom halves of the Solos in the baking dish.
Cut the lime into 4 wedges; squirt the juice into each Solo bottom. Brush to cover as much of the Solo flesh as possible.
In a medium bowl, combine the passionfruit seeded middles, fresh coconut, oats or muesli, brown sugar, almonds, flour, cinnamon and nutmeg, and stir. Stir in the melted butter and orange juice.
Scoop the oat mixture into the Solo papaya halves. Pour about 1/4 cup of water in the bottom of the pan.
Cover with aluminum foil, and bake for 50 minutes. Uncover and cook an additional 10 minutes.
Remove from the oven, and let cool slightly for 10 minutes.
To serve, drizzle with honey and top with reserved Solo papaya pieces.