Brown-Butter Peach Skillet Oatmeal with Basil Honey

Serves 4 · 10 min prep · 18 min cook

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 honey
• 8 fresh basil leaves
• 1 tsp vanilla extract
• 1/2 tsp kosher salt
• 1/4 cup sliced almonds
• 1/4 tsp ground cinnamon

Instructions

1. 1Pit and slice the peaches into thick wedges, leaving the skins on for color and texture. Stack and thinly slice most of the basil leaves, reserving a few whole leaves for garnish.
2. 2Place a 10-inch skillet over medium heat and add the butter. Cook, swirling often, until the butter foams, the milk solids turn deep golden brown, and it smells nutty, about 3 to 4 minutes. Watch closely so it does not burn.
3. 3Add the peach wedges to the brown butter in a single layer. Cook 2 minutes without moving, then flip and cook another 1 to 2 minutes until the cut sides are caramelized and the fruit softens slightly but still holds shape. Transfer peaches and most of the brown butter to a plate, leaving a thin film in the pan.
4. 4Return the skillet to medium heat. Pour in the oats and toast them in the residual brown butter for 1 to 2 minutes, stirring, until fragrant and a shade darker.
5. 5Add the milk, water, cinnamon, and salt. Bring to a gentle simmer, then reduce heat to medium-low and cook 6 to 8 minutes, stirring often, until the oats are creamy and most of the liquid is absorbed but the mixture is still loose.
6. 6Stir in the vanilla and half the honey. Taste and adjust sweetness if needed. If the oatmeal thickens too much, loosen with a splash more milk.
7. 7Spoon the oatmeal into four bowls. Nestle the warm brown-butter peaches on top, drizzle with remaining honey mixed with the sliced basil, and scatter toasted almonds and reserved whole basil leaves. Serve hot.