My Aunt Cammy makes the best Monkey Bread I’ve ever tasted.
As a kid, my sisters and I would love spending the night at my aunt’s house. Not only did we get to sleep in our cool older cousins’ beds, but we would wake up to the yummiest, most sugary dessert-like breakfast ever.
So first, let me explain the unhealthy version of Monkey Bread. Because if you’ve never heard of it before, we should probably clear a few things up.
- No, there are no real monkeys involved.
Truth be told, I have no idea why it’s called Monkey Bread. But if you can figure it out from the ingredients, be my guest!
Imagine this: tiny feet scampering down my aunt’s staircase half past seven on a Saturday morning. The ripping of a Pillsbury biscuits container, then snipping as each biscuit is cut into fourths. Cinnamon and too-much sugar dumped into a quart sized bag. Large fingers dropping in a handful of biscuits then zipping the bag; small hands shake-shake-shaking the bag until the biscuits were completely coated. Tiny fingers pressing the sugary dough into every crack and crevice of a bundt pan. A buttery aroma filling the kitchen as the melted butter and extra cinnamon-sugar mixture are poured over the biscuits.
Suddenly, my other sister and I wake up with a jolt. That cinnamon-sugar smell wafting up from the kitchen can only mean one thing. Monkey Bread.
My problem is, ever since I was a kid, I haven’t been able to control myself around this sugary treat. My trick was to eat four pieces as quick as I could, then wait until I wasn’t quite as stuffed and return for another piece… Until my sisters, cousins, and I had gobbled up the whole thing.
From this arose the idea of healthy Monkey Bread.
(Also- my Aunt Cammy suggested it on this post.)
This Monkey Bread is made with whole wheat and oat flour. In fact, you make your own biscuit dough, meaning you won’t be consuming any random ingredients you’ve never heard of before… Or hydrogenated oils. Additionally, you can also make it using coconut sugar- meaning it’s, again, much less processed than the original version.
But trust me, when you bite into a piece fresh out of the oven… you’ll feel like a kid again too!
Healthy Monkey Bread
- 1 1/2 c old fashioned oats
- 1 1/2 c plus 3/4 c whole wheat flour
- 1/2 package active dry yeast
- 1/2 c warm water
- 1/4 c honey
- pinch of salt
- 1/4 c warm almond milk.
- 1 egg white
- 1/2 c coconut sugar or brown sugar
- 1/2 c white sugar
- 1 tbs cinnamon
- 1/3 c coconut oil
Add 1/2 package active dry yeast (1 1/8 tsp) to warm water and stir, then let sit for 4 minutes. Meanwhile, grind up oats in a food processor or blender until the consistency of oat flour has been reached. Add to a bowl, then add 1 1/2 c whole wheat flour, honey, salt, and egg white. Add yeast and water mixture and stir until a sticky dough is formed. Add almond milk and remaining flour and knead until combined. Knead the dough for 5 minutes, then form it into a ball and place in a clean bowl. Cover bowl with a towel and let sit in a warm place for an hour.
Preheat oven to 350°F. Grease a bunt pan. In a small bowl, combine sugars and cinnamon in a small bowl. Melt coconut oil in another small bowl. Punch the air out of the dough. Pinch into 1 in balls. Dip each ball in coconut oil, then roll in sugar mixture. Place in the bunt pan. Continue until all the balls are covered. If any coconut oil remains, mix with remaining sugar mixture and pour over dough balls. Bake in the oven for 30 minutes, or until golden brown. Remove, let cool slightly for about 10 minutes, and flip onto a plate. Pull pieces off and enjoy! (I would definitely recommend eating this the day of, if not immediately. Like classic monkey bread, the biscuits grow a bit harder the longer they’re out of the oven.)
Nutrition Information (from caloriecount.com)
(Yields 18 servings)
By the way- what do you all think of this new style of Nutrition Information? Which do you prefer- this or the old one?