Brown-Butter Peach Skillet Oatmeal with Toasted Almonds

Serves 4 · 10 min prep · 18 min cook

Ingredients

• 2 cups old-fashioned rolled oats
• 3 ripe peaches
• 4 tbsp unsalted butter
• 2 cups whole milk
• 1 cup water
• 3 tbsp maple syrup
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp kosher salt
• 1/3 cup sliced almonds
• 1 cup plain Greek yogurt
• pinch flaky sea salt

Instructions

1. 1Pit and slice the peaches into half-moons about 1/2-inch thick; leave the skins on for color and fiber.
2. 2Place a 10-inch skillet over medium heat and add the butter. Cook, swirling often, until the butter foams, turns deep golden, and smells nutty, about 3 to 4 minutes; watch closely so it does not burn.
3. 3Add the peach slices to the brown butter in a single layer. Cook without moving for 2 minutes until the undersides caramelize, then flip and cook 1 to 2 minutes more until soft and glossy. Transfer half the peaches to a plate for topping.
4. 4Pour the oats into the skillet with the remaining peaches and brown butter. Toast, stirring, for 1 minute until the oats smell fragrant.
5. 5Add the milk, water, maple syrup, vanilla, cinnamon, and kosher salt. Bring to a gentle simmer, then reduce heat to medium-low.
6. 6Cook the oatmeal, stirring often, for 6 to 8 minutes until thick, creamy, and the oats are tender but still have a little bite. If it tightens too much, splash in a spoonful of milk.
7. 7Meanwhile, toast the sliced almonds in a dry small skillet over medium heat for 2 to 3 minutes until golden and fragrant; set aside.
8. 8Spoon the hot oatmeal into four bowls. Top each with reserved caramelized peaches, a dollop of Greek yogurt, toasted almonds, a final drizzle of the skillet juices, and flaky sea salt. Serve right away.