I got into buying papaya during the summer to make a Hemsley & Hemsley ‘Papaya & Halloumi Salad‘, which by the way is absolutely delicious and a regular on the summer dinner scene at ours now. I picked one up the other day thinking that I’d make the salad, but it’s so cold I couldn’t face it…So the papaya became breakfast instead and the Papaya Yoghurt Breakfast Boat was born!
1 ripe papaya
3 tbsp natural organic greek yoghurt (or coconut yoghurt)
2 tbsp home made granola
1. Cut the papaya in half length ways. Remove the seeds with a spoon and discard.
2. Use a fork to remove all of the flesh (without breaking the skin), and place in a bowl. Give it a mash with the fork.
3. Add the yoghurt and a tbsp of granola to the papaya and mix.
4. Put the yoghurt mixture back in the papaya skin and sprinkle with additional granola. Serve immediately!
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