Brown-Butter Peach Skillet Oatmeal with Basil Sugar Crunch

Brown butter, the French beurre noisette, lends nutty depth that elevates humble skillet oatmeal. Ripe peaches caramelize in the pan, then finish under a fragrant basil-sugar crunch with toasted almonds.

Serves 4 · 10 min prep · 20 min cook

Estimate for one serving

• 420 cal
• 14g protein
• 58g carbs
• 16g fat
• 7g fiber

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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.