Whisk maple syrup and coconut oil together in a small bowl and hold aside.
Toast macadamia nuts, sunflower seeds, and sesame seeds for approximately 5 minutes in a dry skillet over medium heat. Stir frequently and take care not to burn the mixture.
Once the macadamia nuts begin to show the first golden edges, you can add the coconut oil and maple syrup mixture to the hot pan.
Cook for 5 minutes over medium heat until the syrup is thickened and completely absorbed. It's important that the syrup cooks long enough to candy the nuts, but don't let it burn.
Spread the macadamia nut granola on a flat surface lined with parchment paper to cool.
Cook oatmeal and prepare papaya
Bring water to a boil, add salt, and stir in oatmeal. Reduce heat and cook for about 5 minutes until the oatmeal has softened but is still chewy.
Drain any excess water from oats once they are cooked.
Cut papayas in half lengthwise and scoop out seeds. Use a spoon to draw a line around the inside flesh to leave a three-fourths-inch thick wall.
Scoop out papaya flesh and place in a small bowl to top oatmeal later.
Make papaya oatmeal boats
Place the four hollowed-out papaya shells on a counter. Divide cooked oatmeal between the papaya shells.
Top each papaya oatmeal boat with ⅓ a cup of maple-glazed granola.
Serving
Papaya oatmeal can be served right away or chilled and eaten later. If eating later, store crunchy topping in an airtight jar and add just before serving.
Store
Store oatmeal-filled papaya in the refrigerator for up to 5 days. Store maple-glazed granola separately in an airtight jar at room temperature for up to one week.
Notes
IngredientsUse papaya that is ripened to yellow and yields with thumb pressure but is not so ripe as to be mushy or watery.PreparationRipe papaya that yields with thumb pressure but isn't mushy or watery is best.Slice a very thin piece off the bottom of each papaya half, so it sits flat.Make macadamia nut granola first.Stir crunchy topping mix frequently over medium heat to keep it from burning.Cool granola on a sheet of parchment to harden.Make oatmeal and scoop seeds from papaya while the granola hardens.Cook oats so they are still chewy and drain off any excess water.Break granola into clusters before topping papaya oatmeal.ServingsThis recipe makes four filled papaya halves. Calories per serving are for one papaya oatmeal boat topped with ⅓ cup granola. You may want to eat two!StoringStore leftover papaya oatmeal in the refrigerator for up to 5 days. Store leftover granola separately in an airtight jar at room temperature for up to one week.