Brown-Butter Peach Skillet Baked Oatmeal

Brown butter—beurre noisette—lends a toasty, nutty depth that turns simple oats into something special. Ripe peaches nestle into a skillet of maple-kissed baked oatmeal, finished with crunchy almonds for a make-ahead brunch that tastes like late summer.

Serves 6 · 12 min prep · 35 min cook

Estimate for one serving

• 340 cal
• 10g protein
• 44g carbs
• 14g fat
• 5g fiber

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Ingredients

• 2 cups old-fashioned rolled oats
• 3 large ripe peaches
• 6 tbsp unsalted butter
• 1 3/4 cups whole milk
• 2 large eggs
• 1/3 cup pure maple syrup
• 2 tsp vanilla extract
• 1 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp kosher salt
• 1/3 cup sliced almonds
• for serving Greek yogurt
• for drizzling extra maple syrup

Instructions

1. 1Preheat the oven to 375°F. Place a 10-inch oven-safe skillet over medium heat and add the butter. Cook, swirling often, until the butter foams, turns deep golden, and smells nutty, about 3 to 4 minutes; watch closely so the milk solids brown but do not burn.
2. 2Pour most of the brown butter into a large mixing bowl, leaving a thin film coating the skillet. Set the skillet aside off heat.
3. 3Pit and slice the peaches into 1/2-inch wedges. Arrange half the peach slices in a single layer across the bottom of the buttered skillet.
4. 4To the bowl with brown butter add the oats, milk, eggs, maple syrup, vanilla, baking powder, cinnamon, and salt. Whisk until fully combined and the mixture looks creamy.
5. 5Pour the oat batter evenly over the peaches in the skillet. Nestle the remaining peach slices on top and sprinkle with sliced almonds.
6. 6Bake on the center rack for 28 to 32 minutes until the center is set, the edges are golden brown, and the peaches are bubbling and caramelized at the edges. A toothpick inserted in the middle should come out mostly clean with moist crumbs.
7. 7Remove from the oven and let the skillet rest 8 to 10 minutes so the oatmeal firms enough to slice cleanly. The residual heat will continue to set the center.
8. 8Cut into six wedges and serve warm with a spoonful of Greek yogurt and an extra drizzle of maple syrup. Leftovers reheat well covered in a 300°F oven or microwave for busy school mornings.