PAPAYA is jam-packed with vitamins, minerals and antioxidants, but only nine out of 10 Australians actually eat this tropical fruit.
Here's an easy way you can add some into your mornings - even if your breakfast is usually of the grab-and-go variety.
- 2 1/2 Cups rolled oats
- 1 Ruby Rise Red Papaya, seeds removed, 3/4 chopped roughly, 1/4 sliced
- 1 teaspoon lime juice
- 1 Cup toasted Coconut
- 1 Cup coconut yoghurt
- 1 Cup Almond milk
- 1 Tsp maple syrup
Combine oats, coconut yoghurt, almond milk, coconut and syrup in a small bowl. Stir well.
Cover and let it sit overnight in the fridge.
When ready to serve, prepare the Papaya puree. Blend 3/4 of the chopped papaya in a blender with lime juice. Blend until smooth.
Layer the base of 2 mason jars with papaya puree, then layer a sprinkle of toasted coconut on top. Add the oats until there is 3 cm left in the jar.
Top the oats with sliced papaya pieces and remaining toasted coconut.
Recipe by Vic Theng, Melbourne Foodie Finds.