Paleo Papaya Breakfast Bowl

IMG_4840With all the lovely warm weather lately, I’ve already started craving all the summer fruits and vibrant summer foods I can use to create scrumptious and nourishing meals. While out doing an organic fruit and vegetable shop on the weekend, I found some beautiful fresh papaya that I just had to take home. Inspired by a recipe I saw on the Whole Foods House website, I came up with a variation using my own home-made paleo granola muesli and home-made coconut milk. This is so divine and you’ll feel like you’re in some exotic part of the world with the aroma of creamy coconut and vibrant papaya. Best consumed with your eyes closed dreaming of your perfect paleo paradise :) Here’s the recipe.

Paleo Granola Muesli

This is a slight variation on a recipe I posted many moons ago when I had just started this blog. Since then I’ve refined the ingredients a little so it’s completely sugar-free.

Ingredients:

  • 1 cup mixed nuts (I used almonds, walnuts, brazil nuts, hazelnuts and cashews)
  • 1/3 cup coconut flakes
  • 3 tablespoons pepitas (pumpkins seeds)
  • 2-3 tablespoons coconut oil
  • 2-3 tablespoons goji berries
  • 2 tablespoons chia seeds
  • 2 tablespoons sesame seeds
  • 1/2 teaspoon 100% vanilla powder (you can also use vanilla paste)
  • Papaya (for serving)
  • Fresh young coconut (for coconut milk)
  • Sprinkle of cinnamon

Mix all dry ingredients, except for the goji berries, together in a bowl. Melt the coconut oil to a pouring consistency and add slowly until all dry ingredients are thoroughly coated. Spread the mixture over a tray with grease-proof paper, and put in the oven on low heat for about 5-10 minutes or until the nuts start to go golden. It doesn’t need long so keep an eye on it. Remove from the oven and leave to cool, then mix in a bowl with the goji berries (don’t put the goji berries in oven as they will burn easily).

Once set it will be nice a crunchy and you can keep in a container and serve as you please. It’s best to make this the night before so it has time to set before breakfast.

Coconut Milk

To make the coconut milk, simply blend together the flesh and water from a fresh young coconut. When you buy one, just ask the store to open it for you, drink a little from the top so it doesn’t spill on your way home (I put mine in a box with my other groceries so it makes it home spill-free!)

To serve the papaya breakfast bowl, just take half a papaya, scoop out the seeds so you have a nice bowl shape. Scoop in some granola muesli and then top with the silky creamy home-made coconut milk.

I really love scooping out some of the flesh with a spoonful of granola and coconut milk as I eat this. It’s so delicious and it looks fantastic, so a great idea for breakfast with guests.

Alison Sims

Passionate about real food and healthy living, Alison Sims is the founder and author of Paleo Foodies. She is on a mission to discover the best paleo dining in Australia and all around the world. What started as a part time blog in 2013 has lead to a full time career for Alison, who previously spent a decade in Advertising and Marketing. She is now a regular contributor to health and lifestyle publications, a public speaker in food and health, and co-publisher of Paleo Foodies Magazine.

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