Brown-Butter Peach Skillet Oatmeal

Serves 4 · 10 min prep · 18 min cook

Ingredients

• 3 medium ripe peaches
• 4 tbsp unsalted butter
• 1.5 cups old-fashioned rolled oats
• 2 cups whole milk
• 1 cup water
• 3 tbsp brown sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp kosher salt
• 1/3 cup chopped toasted pecans
• 1/2 cup Greek yogurt
• 2 tbsp honey

Instructions

1. 1Pit the peaches and slice them into 1/2-inch wedges. Keep any juices that collect on the cutting board.
2. 2Place a 10-inch oven-safe skillet over medium heat and add the butter. Cook, swirling often, until the milk solids turn deep golden and smell nutty, 3 to 4 minutes. Watch closely so it does not burn.
3. 3Add the peach slices to the brown butter and cook 2 minutes, turning once, until the edges begin to caramelize and the fruit softens slightly. Remove half the peaches to a plate for topping later.
4. 4Stir the oats into the remaining peaches and butter so every flake is coated. Toast 1 minute until fragrant.
5. 5Pour in the milk, water, 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 liquid is absorbed but still loose, 8 to 10 minutes. The mixture should bubble gently at the edges.
7. 7Remove from heat. Dollop Greek yogurt over the oatmeal, nestle the reserved peaches on top, and scatter toasted pecans.
8. 8Drizzle with honey, let rest 2 minutes so the oats thicken slightly, then scoop into bowls while still warm and fragrant.