Brown-Butter Peach Baked Oatmeal Cups

Serves 6 · 15 min prep · 28 min cook

Ingredients

• 2 cups old-fashioned rolled oats
• 3 ripe peaches
• 2 large eggs
• 1 1/2 cups milk
• 1/3 cup maple syrup
• 4 Tbsp unsalted butter
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1 tsp baking powder
• 1/2 tsp kosher salt
• 1/2 cup chopped pecans
• 1 cup Greek yogurt for serving

Instructions

1. 1Preheat the oven to 375°F and lightly grease a 12-cup muffin tin or an 8-inch baking dish. Dice two of the peaches into small pieces and thinly slice the third for topping.
2. 2In a small saucepan melt the butter over medium heat. Continue cooking, swirling often, until the butter foams then turns deep golden and smells nutty, 3 to 5 minutes; watch closely so it does not burn. Pour into a large mixing bowl to cool slightly.
3. 3Add the oats, baking powder, cinnamon, and salt to the brown butter and stir to coat. In a separate bowl whisk the eggs, milk, maple syrup, and vanilla until smooth.
4. 4Pour the wet mixture into the oat mixture and stir until fully combined. Fold in the diced peaches and most of the chopped pecans, reserving a handful for the tops.
5. 5Divide the batter evenly among the muffin cups (or pour into the baking dish). Arrange the reserved peach slices on top and sprinkle with remaining pecans.
6. 6Bake until the centers are set, the tops are golden, and a toothpick inserted comes out mostly clean, 22 to 28 minutes for cups or 30 to 35 minutes for a pan. The edges should pull slightly from the sides and smell toasty.
7. 7Cool in the pan 10 minutes so the cups firm up enough to release cleanly. Run a knife each edge if needed.
8. 8Serve warm with a dollop of Greek yogurt and an optional extra drizzle of maple. Leftovers reheat beautifully for grab-and-go school-week mornings.