Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
Buy the #EatForThePlanet book
single

SUBSCRIBE TO OUR Newsletter

N/A

Hawaiian Papaya ‘Rawnola’ Bowl [Vegan, Gluten-Free]

LIKE OGP ON FACEBOOK :
If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

Meet your summer weekend breakfast. Fresh Hawaiian papaya halves seasoned with fresh lime juice, filled with rawnola, and then topped with toasted coconut flakes. The creamy papaya is so good when paired with the rich, sweet, slightly crunchy (thanks to the macadamia nuts and cacao nibs) rawnola, and toasted coconut on top.

Hawaiian Papaya 'Rawnola' Bowl [Vegan, Gluten-Free]

Ingredients

  • 2 ripe Hawaiian papayas, sliced in half and seeds removed
  • 1 fresh lime, cut into 4 wedges
  • 1 cup gluten-free raw rolled oats (or regular if you can’t find raw)
  • 8 Medjool dates, pits removed
  • 2 tablespoons goji berries
  • 1 tablespoon cacao nibs
  • 20 whole raw macadamia nuts, coarsely chopped
  • 2 tablespoons water
  • 2 tablespoons large unsweetened coconut flakes, toasted

Preparation

  1. Squeeze the lime juice over the papaya halves and set them aside.
  2. Pulse the oats and dates together in a food processor until evenly mixed.
  3. Add the goji berries, cacao nibs, and chopped macadamia nuts and pulse to combine.
  4. Add the water and pulse until the rawnola starts clumping together.
  5. Fill the papaya halves with rawnola, top with the toasted coconut flakes, and serve immediately.

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:


 

AUTHOR & RECIPE DETAILS


photo

Plant-based Japanese classics and fusion food. Rachael Hutchings, author of the blog La Fuji Mama, has eaten her way around the world, having lived in a variety of fun food locations, including Paris, Tokyo, Yokohama, Memphis, and Los Angeles. She features recipes that are a fusion of different tastes, influenced by the variety of places she has lived and visited, and the people she has met.


 

 

Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Chocolate Peanut Butter Ice Cream Cupcakes [Vegan, Gluten-Free]

Chocolate Peanut Butter Ice Cream Cupcakes [Vegan]

Raspberry and Dragon Fruit Mousse Cake [Vegan]

Raspberry and Dragon Fruit Mousse Cake

Roasted Cauliflower With Leeks and Tarragon [Vegan, Gluten-Free]

Roasted Cauliflower with Leeks and Tarragon

Beet Tacos With Mung Beans With Blackened Tofu, Radish Slaw, and Crispy Corn [Vegan]

Beet Tacos With Mung Beans and Blackened Tofu Radish Slaw and Crispy Corn b

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Hawaiian Papaya ‘Rawnola’ Bowl [Vegan, Gluten-Free]”

Click to add comment


Subscribe to our Newsletter




Follow us on


Do Not Show This Again

×

Submit to OneGreenPlanet


Terms & Conditions ×
  GET FOOD MONSTER APPX