Brown-Butter Peach Skillet Oats with Toasted Pecans

Brown butter, the French beurre noisette, lends a toasty, nutty depth that elevates humble oats. Ripe peaches caramelize in the skillet with maple and cinnamon, finished with toasted pecans for a cozy brunch bowl.

Serves 4 · 10 min prep · 20 min cook

Estimate for one serving

• 465 cal
• 14g protein
• 58g carbs
• 21g 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 cup 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 wedges, leaving the skins on for color and fiber. Roughly chop the pecans.
2. 2Place a 10-inch stainless or cast-iron skillet over medium heat. Add the butter and cook, swirling often, until it foams, turns deep golden, and smells nutty, about 3 to 4 minutes; watch closely so it does not burn.
3. 3Scoop out one tablespoon of the browned butter into a small bowl and set aside for finishing. Add the peach wedges to the remaining brown butter in the skillet.
4. 4Cook the peaches 3 to 4 minutes, turning once, until they soften and the cut sides caramelize lightly. Transfer half the peaches to a plate for topping later.
5. 5Pour the oats into the skillet with the remaining peaches and stir to coat in the brown butter for 30 seconds. Add the milk, water, maple syrup, vanilla, cinnamon, and salt.
6. 6Bring the mixture to a gentle simmer, then reduce heat to medium-low. Cook 8 to 10 minutes, stirring every couple of minutes, until the oats are creamy and most of the liquid is absorbed but the texture is still loose.
7. 7While the oats cook, toast the pecans in a dry small skillet over medium heat for 3 to 4 minutes until fragrant and a shade darker; remove from heat.
8. 8Spoon the skillet oats into four bowls. Top each with a spoonful of Greek yogurt, the reserved caramelized peaches, toasted pecans, a drizzle of the saved brown butter, and a few torn basil leaves. Serve warm.