Brown-Butter Peach Skillet Oatmeal with Toasted Pecans

Serves 4 · 10 min prep · 18 min cook

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.