Brown-Butter Peach Skillet Oatmeal with Basil Crunch

Brown butter, or beurre noisette, lends a toasty nuttiness that turns simple skillet oatmeal into something special. Ripe peaches caramelize in the pan while a basil-almond crunch adds bright herbal contrast for a brunch-worthy bowl.

Serves 4 · 10 min prep · 18 min cook

Estimate for one serving

• 420 cal
• 12g protein
• 58g carbs
• 17g fat
• 7g fiber

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Ingredients

• 2 cups old-fashioned rolled oats
• 3 ripe peaches
• 4 Tbsp unsalted butter
• 2 cups whole milk
• 1 1/2 cups water
• 3 Tbsp pure maple syrup
• 1 tsp vanilla extract
• 1/2 tsp kosher salt
• 1/3 cup sliced almonds
• 1/4 cup fresh basil leaves
• 1/2 tsp ground cinnamon
• 1/2 cup Greek yogurt

Instructions

1. 1Pit and slice the peaches into thick wedges, leaving the skin on for color and texture.
2. 2Melt the butter in a 10-inch skillet over medium heat. Continue cooking, swirling often, until the butter turns deep golden and smells nutty, about 3 to 4 minutes.
3. 3Add half the peach slices to the brown butter and cook 2 minutes per side until lightly caramelized and softened. Transfer those peaches to a plate and leave the butter in the pan.
4. 4Pour the oats into the same skillet and toast them in the remaining brown butter for 1 to 2 minutes, stirring constantly until fragrant.
5. 5Add the milk, water, maple syrup, vanilla, cinnamon, and salt. Bring to a gentle simmer, then reduce heat to medium-low and cook 6 to 8 minutes, stirring occasionally, until the oats are creamy and thickened.
6. 6While the oatmeal cooks, roughly chop the remaining raw peach slices and the basil. Toast the almonds in a dry small pan over medium heat until golden, about 3 minutes.
7. 7Spoon the hot oatmeal into bowls. Top each serving with the reserved caramelized peaches, fresh peach pieces, a dollop of Greek yogurt, toasted almonds, and torn basil.
8. 8Drizzle any leftover brown butter from the skillet over the tops for extra richness. Serve immediately while the contrast of warm oats and cool fruit is sharp.