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🍽️ Crunchy Oat Papaya Salad with Pomegranate

426 kcal · 30 min · 4 servings

Crunchy Oat Papaya Salad with Pomegranate Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Roughly chop the hazelnuts.
  2. 2. Mix the oats, coconut chips, sunflower seeds, sesame, and hazelnuts in a large bowl.
  3. 3. Mix honey or brown sugar, oil, and cinnamon in a small bowl.
  4. 4. Warm the honey-sugar mixture briefly until it becomes liquid.
  5. 5. Pour the warm mixture over the dry ingredients in the large bowl.
  6. 6. Stir everything carefully so that all ingredients are evenly coated.
  7. 7. Line two baking sheets with baking paper.
  8. 8. Spread the mixture thinly onto the prepared baking sheets.
  9. 9. Preheat the oven to 160 degrees Celsius conventional heat (or 140 degrees Celsius fan-forced).
  10. 10. Place the trays on the second rack from the bottom in the oven.
  11. 11. Bake the mixture for about 30 minutes.
  12. 12. Stir the oat crunch repeatedly during baking to prevent it from burning.
  13. 13. Remove the trays from the oven and let the crunch cool completely until it is firm.
  14. 14. Break the cooled crunch into small pieces.
  15. 15. Peel the papaya and cut it in half.
  16. 16. Remove the seeds from the papaya.
  17. 17. Cut the papaya flesh into cubes of about two by two centimeters.
  18. 18. Wash the lime and dry it.
  19. 19. Grate the lime zest thinly.
  20. 20. Squeeze the juice from the lime.
  21. 21. Pour the lime juice and grated zest over the papaya cubes.
  22. 22. Let the papaya marinate briefly.
  23. 23. Cut the pomegranate in half.
  24. 24. Separate the seeds from the pomegranate.
  25. 25. Remove the white membranes in the process, preferably using disposable gloves.
  26. 26. Place the Alpro yogurt alternative into a bowl or onto a small deep plate.
  27. 27. Distribute the marinated papaya cubes, pomegranate seeds, and oat crunch over the yogurt.
  28. 28. Garnish the salad with fresh mint leaves.

Nutrition per serving