Brown-Butter Peach Skillet Oatmeal with Toasted Pecans

Brown butter's nutty aroma is the signature technique that elevates this skillet oatmeal beyond weekday porridge. Ripe peaches caramelize in the pan with toasted pecans for a warm American brunch that tastes like peak stone-fruit season.

Serves 4 · 10 min prep · 18 min cook

Estimate for one serving

• 445 cal
• 14g protein
• 58g carbs
• 19g fat
• 7g fiber

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Ingredients

• 2 cups old-fashioned rolled oats
• 3 large ripe peaches
• 4 tbsp unsalted butter
• 2 cups whole milk
• 1.5 cups water
• 3 tbsp maple syrup
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp kosher salt
• 1/2 cup pecan halves
• 1 cup Greek yogurt
• 2 tbsp fresh basil leaves

Instructions

1. 1Pit and slice the peaches into thick half-moons; leave the skins on for color and fiber.
2. 2In a 10-inch oven-safe skillet over medium heat, melt the butter and cook, swirling often, until it foams then 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 until the edges soften and caramelize lightly. Scoop the peaches and most of the butter into a small bowl and set aside.
4. 4Return the skillet to medium heat. Pour in the oats and toast them in the remaining brown butter for 1 minute, stirring constantly.
5. 5Add the milk, water, maple syrup, vanilla, cinnamon, and salt. Bring to a gentle simmer, then reduce heat to medium-low and cook 8 to 10 minutes, stirring often, until the oats are creamy and thick.
6. 6Meanwhile, toast the pecans in a dry small skillet over medium heat 3 to 4 minutes until fragrant; roughly chop.
7. 7Stir the remaining raw peach slices into the oatmeal for the last 2 minutes so they warm through but stay juicy.
8. 8Spoon the oatmeal into bowls. Top with the reserved brown-butter peaches, a dollop of Greek yogurt, toasted pecans, and a few torn basil leaves for a bright finish. Serve hot.