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Slow Cooker Monkey Bread Recipe – Easy Healthy Holiday Treat

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This slow cooker monkey bread is a healthier twist on the classic pull-apart treat, featuring whole wheat flour, coconut sugar, and Greek yogurt for a tender, gooey, cinnamon-spiced bread that’s perfect for holiday mornings or cozy gatherings. The slow cooker method keeps it ultra-moist with caramelized edges and minimal cleanup.

Ingredients

Scale
  • 2 cups white whole wheat flour
  • 1 tbsp baking powder
  • 1/2 tsp fine sea salt
  • 1/4 cup coconut sugar
  • 1/2 cup plain Greek yogurt
  • 1/4 cup unsweetened almond milk (or any milk)
  • 3 tbsp unsalted butter, melted (or coconut oil for dairy-free)
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 1/3 cup coconut sugar (or brown sugar, for coating)
  • 1 1/2 tsp ground cinnamon (for coating)
  • 1/4 cup pure maple syrup
  • 2 tbsp unsalted butter, melted (for caramel sauce)
  • 1 tsp ground cinnamon (for caramel sauce)
  • Pinch of salt (for caramel sauce)
  • Optional: 1/2 cup chopped pecans or walnuts
  • Optional: 1/4 cup mini dark chocolate chips
  • Optional: 1/3 cup dried cranberries

Instructions

  1. Line a 4-6 quart slow cooker insert with parchment paper, leaving overhang for easy lifting. Lightly mist with nonstick spray.
  2. In a large mixing bowl, whisk together flour, baking powder, and salt.
  3. In another bowl, whisk coconut sugar, Greek yogurt, almond milk, melted butter, egg, and vanilla until smooth.
  4. Pour wet ingredients into dry and stir gently with a spatula until a soft, slightly sticky dough forms. Adjust with extra milk or flour as needed.
  5. In a small bowl, mix 1/3 cup coconut sugar with 1 1/2 tsp cinnamon.
  6. Lightly flour hands and pinch off tablespoon-sized pieces of dough, rolling each into a ball (about 30-36 balls).
  7. Roll each dough ball in the cinnamon sugar mixture until coated.
  8. Layer the balls in the lined slow cooker, sprinkling in nuts, chocolate chips, or cranberries if using.
  9. In a small bowl or saucepan, stir together maple syrup, melted butter, 1 tsp cinnamon, and a pinch of salt.
  10. Drizzle the caramel sauce evenly over the dough balls.
  11. Cover with the lid, placing a clean kitchen towel between the lid and insert to catch condensation.
  12. Cook on HIGH for 2 to 2.5 hours, or until puffed, golden, and a skewer inserted in the center comes out clean. Start checking at 2 hours.
  13. Turn off the slow cooker and let the monkey bread sit uncovered for 10-15 minutes.
  14. Use parchment paper to lift the monkey bread out. Place on a cooling rack or platter.
  15. Serve warm, pull-apart style. Optionally drizzle with extra maple syrup or dust with powdered sugar.

Notes

For gluten-free, use a 1:1 gluten-free baking blend. For vegan, use dairy-free yogurt and butter, and a flax egg. Layer add-ins evenly for best distribution. Use a kitchen towel under the lid to prevent sogginess. Let cool slightly before serving for best texture. Can be assembled the night before and cooked in the morning.

Nutrition

Keywords: monkey bread, slow cooker, healthy dessert, holiday breakfast, pull-apart bread, cinnamon bread, whole wheat, Greek yogurt, easy brunch, Christmas breakfast

Find it online: https://pokirecipes.com/slow-cooker-monkey-bread-recipe-easy-healthy-holiday-treat/