Contest Winners

Pull-Apart Monkey Bread That's Toasty, Oaty, Wonderful

10/10 would make again.

by:
Sponsored
September 11, 2020
Photo by TY MECHAM. PROP STYLIST: SOPHIE STRANGIO. FOOD STYLIST: DREW AICHELE.

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!”

Photo by TY MECHAM. PROP STYLIST: SOPHIE STRANGIO. FOOD STYLIST: DREW AICHELE.

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.

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Top Comment:
“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.”
— Kitten
Comment

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.

Photo by TY MECHAM. PROP STYLIST: SOPHIE STRANGIO. FOOD STYLIST: DREW AICHELE.

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.”

Photo by TY MECHAM. PROP STYLIST: SOPHIE STRANGIO. FOOD STYLIST: DREW AICHELE.

Congratulations, 23meyer! Your sticky, tender, pull-apart monkey bread recipe is a true winner (and a keeper).


Have any of you tried 23meyer’s recipe yet? Tell us how it went in the comments!

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.

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See what other Food52 readers are saying.

  • Tracy T Klemens
    Tracy T Klemens
  • Kitten
    Kitten
  • 23meyer
    23meyer
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Coral Lee is an Associate Editor at Food52. Before this, she cooked food solely for photos. Before that, she cooked food solely for customers. And before that, she shot lasers at frescoes in Herculaneum and taught yoga. When she's not writing about or making food, she's thinking about it. Her Heritage Radio Network show, "Meant to be Eaten," explores cross-cultural exchange as afforded by food. You can follow her on Instagram @meanttobeeaten.

4 Comments

Tracy T. September 13, 2020
This looks really good. I love anything with Oat in it! I will probably make this and try it this week with my kids
 
Kitten September 12, 2020
One thing I didn't notice was specifics on oat milk. There are so many variations out there, and unlike other plant milk-substitutes or mammal milks, there is a very distinct difference between both taste and texture.
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.
 
23meyer September 12, 2020
Well, given that the contest sponsor was Planet Oat, I would assume that the recipes were tested for that brand. I know that for my recipe (the monkey bread), I tested multiple types (homemade/more "watery", and commercial) and found that the homemade oatmilk required a little more flour. As a result, I added a step explaining what consistency you are looking for so that you can adjust it.

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.
 
23meyer September 11, 2020
Yay!