Brown-Butter Peach Skillet Oatmeal with Toasted Almonds

Brown butter transforms everyday oats into something special, toasting the milk solids until nutty and fragrant. This skillet version folds in ripe peaches and toasted almonds for a cozy breakfast that tastes like late-summer brunch.

Serves 4 · 10 min prep · 18 min cook

Estimate for one serving

• 445 cal
• 15g protein
• 58g carbs
• 18g fat
• 7g fiber

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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 pure maple syrup
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/2 tsp kosher salt
• 1/3 cup sliced almonds
• 1 cup plain Greek yogurt
• 2 Tbsp fresh basil leaves

Instructions

1. 1Pit and slice the peaches into half-moons about 1/2-inch thick; leave the skins on for color and fiber. Roughly chop a few basil leaves for the final garnish.
2. 2Place a 10-inch stainless or cast-iron skillet over medium heat and add the butter. Cook, swirling often, until the milk solids turn deep golden and smell nutty, about 3 to 4 minutes—do not let it burn.
3. 3Scoop out half the brown butter into a small bowl and reserve it for drizzling later. Keep the rest in the skillet.
4. 4Add the peach slices to the remaining brown butter in the skillet. Cook 3 to 4 minutes, turning once, until the cut sides caramelize and the fruit softens but still holds shape. Transfer peaches to a plate.
5. 5Pour the oats into the same skillet and toast them in the residual butter for 1 minute, stirring constantly so they pick up the brown-butter flavor.
6. 6Pour in the milk, water, maple syrup, vanilla, cinnamon, and salt. Bring to a lively simmer, then reduce heat to medium-low and cook 6 to 8 minutes, stirring often, until the oats are creamy and most liquid is absorbed.
7. 7While the oats finish, toast the sliced almonds in a dry small skillet over medium heat for 2 to 3 minutes until fragrant and golden; watch closely so they do not scorch.
8. 8Spoon the oatmeal into four bowls. Nestle the warm peaches on top, dollop Greek yogurt alongside, drizzle with the reserved brown butter, and scatter toasted almonds and basil. Serve hot.