- 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.
Ingredients
- 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
Instructions
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Preheat oven to 350°. Coat an 8"x8" baking dish with cooking spray.
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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.
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Stand the larger bottom halves of the Solos in the baking dish.
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Cut the lime into 4 wedges; squirt the juice into each Solo bottom. Brush to cover as much of the Solo flesh as possible.
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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.
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Scoop the oat mixture into the Solo papaya halves. Pour about 1/4 cup of water in the bottom of the pan.
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Cover with aluminum foil, and bake for 50 minutes. Uncover and cook an additional 10 minutes.
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Remove from the oven, and let cool slightly for 10 minutes.
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To serve, drizzle with honey and top with reserved Solo papaya pieces.
