We’ve partnered with Planet Oat to bring you our latest recipe contest: your creamiest, dreamiest dessert that holds the cream (not the dreams) and brings on the Oatmilk. Ready your mixing bowls and preheat those ovens, because today we're announcing which recipe took home the number-one spot—and it's sure to be your next weekend baking project.
Earlier this summer, we put out a call for your best dessert recipes that not only make use of oat milk, but are made that much better for it. In came your recipes for silky panna cottas, vibrant smoothie bowls, crumbly cakes, and icy and creamy granitas. Two weeks ago, our team of recipe testers, food stylists, and photographers put the top five to the test.
Recipe tester and food writer Rebecca Firkser said of this Vegan Coconut-Lime Panna Cotta With Mango Jam: “The mango jam is cooling and sweet! It brings excitement to the simple oat-milk base." Test Kitchen Director Allison Buford agreed: “The best part about it is the mango topping!”
Prop stylist Sophie Strangio admired the “strong tea flavor” in the London Fog Cake, and contemplated pairing a thick slice with a steaming mug of (oat) milky tea.
Both Firkser and Strangio loved the powerful cinnamon aroma of the Horchata Granita, and found it to be “super refreshing,” aka a perfect summery treat.
But the recipe that had the most rave reviews, within our test kitchen and among you, our online community, was the…drumroll please...
Food stylist Drew Aichele said, mid-bite: “It has a beautiful caramelized glaze that was sweet with the right amount of chew. The yeasted dough flavor blended perfectly with the hint of oat milk. 10/10 would make again.” Strangio is also planning to make this again—and soon.
The complex flavor of the lofty dough surprised Firkser: “If I didn’t know it was vegan, I would have never guessed! It’s just sweet enough, too, not cloying like some other monkey breads I’ve tried. This was my favorite of the bunch.”
Photographer Ty Mecham even went for seconds (a big tell in our test kitchen): “The monkey bread really hit! I enjoyed the balance between the bready inside and the nutty, caramelized outer layer.”
Congratulations, 23meyer! Your sticky, tender, pull-apart monkey bread recipe is a true winner (and a keeper).
In partnership with Planet Oat, we’re excited to share all the ways the Food52 community relies on Oatmilk for their favorite plant-based desserts—like this contest-winning recipe for sticky, pull-apart monkey bread.
Written by: Coral Lee
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4 Comments
After my local coffee shop and a coffee expo introduced me to first oat milk, then the variety of it out there, I've read labels very carefully before purchasing.
Some have a milk like mouth feel, some are watery, some add sugar/salt and other things to them. Some call them selves oat drinks to distinguish that they are not milk substitutes but something different - and they still work if you pay attention.
My older sibling also submitted a recipe (vegan flan), and he found for that recipe that it was a lot more finicky and dependent on fat content.
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