Brown-Butter Peach Skillet Oatmeal with Basil Sugar Crunch

Serves 4 · 10 min prep · 20 min cook

Ingredients

• 4 tbsp unsalted butter
• 3 large ripe peaches
• 2 cups old-fashioned rolled oats
• 2.5 cups whole milk
• 1 cup water
• 3 tbsp light brown sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/2 tsp kosher salt
• 1/4 cup fresh basil leaves
• 2 tbsp granulated sugar
• 1/3 cup toasted sliced almonds
• 1 cup plain Greek yogurt

Instructions

1. 1Place a 10-inch skillet over medium heat and add the butter. Cook, swirling often, until the butter foams, then turns deep golden with nutty brown flecks on the bottom, about 3 to 4 minutes; watch closely so it does not burn.
2. 2While the butter browns, pit and slice the peaches into thick wedges. Scoop two tablespoons of the brown butter into a small bowl and set aside for finishing.
3. 3Add the peach wedges to the remaining brown butter in the skillet. Cook without stirring for 2 minutes so the cut sides caramelize, then flip and cook another minute until fragrant and lightly softened but not mushy. Transfer half the peaches to a plate for topping later.
4. 4Stir the oats into the skillet with the remaining peaches and brown butter. Toast for 1 minute until the oats smell toasty.
5. 5Pour in the milk and water, then add the brown sugar, vanilla, cinnamon, and salt. Bring to a lively simmer, then reduce heat to medium-low.
6. 6Cook, stirring every minute or so, until the oats are creamy and most of the liquid is absorbed but the mixture is still spoonable, 8 to 10 minutes. If it thickens too fast, loosen with a splash of milk.
7. 7Meanwhile, finely chop the basil and toss it with the granulated sugar in a small bowl until the leaves are coated and slightly glossy; this is the basil sugar crunch.
8. 8Divide the skillet oatmeal among four bowls. Top each with reserved caramelized peaches, a dollop of Greek yogurt, a drizzle of the reserved brown butter, toasted almonds, and a generous pinch of basil sugar. Serve warm.