Roasted Papaya with Coconut Yogurt and Cuban Granola

Ingredients

• 1 medium Papaya
• 1 cup Coconut Yogurt
• 1 cup Rolled Oats
• 1/2 cup Coconut Flakes
• 1/4 cup Pecans
• 2 tbsp Brown Sugar
• 2 tbsp Coconut Oil
• 1/2 tsp Cinnamon

Instructions

1. 1Preheat your oven to 350°F (175°C). Carefully cut the 1 medium Papaya in half lengthwise and use a spoon to scoop out and discard the seeds. Place the papaya halves, cut-side up, on a baking sheet and roast for 10-15 minutes, or until the flesh is slightly softened when gently pressed.
2. 2While the papaya is roasting, prepare the granola. If the 2 tbsp Coconut Oil is solid, gently warm it until it melts. In a medium bowl, combine the 1 cup Rolled Oats, 1/2 cup Coconut Flakes, 1/4 cup Pecans (chopped into small pieces), 2 tbsp Brown Sugar, the melted 2 tbsp Coconut Oil, and 1/2 tsp Cinnamon. Mix all ingredients thoroughly until the oats and flakes are evenly coated.
3. 3Spread the granola mixture in a single, even layer on a separate clean baking sheet. Bake for 10-12 minutes, or until the granola appears golden brown and smells fragrant. After 5-6 minutes of baking, carefully stir the granola on the baking sheet to ensure even browning.
4. 4Remove both the roasted papaya and the baked granola from the oven. Allow the granola to cool completely on its baking sheet at room temperature; this will make it crisp. Let the roasted papaya cool slightly, until it is warm but not hot to the touch.
5. 5Once the papaya and granola have cooled, divide the 1 cup Coconut Yogurt evenly between the two roasted papaya halves. Sprinkle the cooled granola generously over the yogurt-topped papaya. Serve immediately.

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