MAKES 9 to 12 bars | TAKES about 50 minutes

Brown butter and ripe peaches make baked oatmeal feel a bit fancier. We eat a lot of oats in my house, if you can’t tell. Same oats, different shape.

Ingredients

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6 tbsp unsalted butter

2 cups old-fashioned oats

1 tsp baking powder

1 tsp cinnamon

½ tsp kosher salt

2 large eggs

1 ¼ cups milk

⅓ cup maple syrup

1 tsp vanilla extract

Zest of 1 lemon

2 to 3 ripe peaches

2 tbsp turbinado sugar

Warmed peach preserves, optional

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Instructions

1. Heat the oven to 350°F. Grease or line a mini loaf pan or an 8-inch square baking pan.I tested this recipe in a mini loaf pan, and they do look adorable.

2. Brown the butter over medium heat until the milk solids are deeply golden and smell nutty. Let cool slightly.

3. Dice enough peach for about 1 ½ cups. Thinly slice the remaining peach for the top.

4. Mix the oats, baking powder, cinnamon and salt.

5. In another bowl, whisk the eggs, milk, maple syrup, vanilla, lemon zest and browned butter.

6. Combine the wet and dry ingredients, then fold in the diced peaches. Let sit for ten minutes. The consistency should resemble a thin pancake batter. Add a bit more oats if needed.

7. Pour into the prepared mini loaf pan, cupcake tin, or standard pan. Arrange the peach slices over the top and sprinkle with turbinado sugar.

8. Bake 35 to 40 minutes, until set in the center and golden around the edges. Cool before cutting.

MAKE AHEAD: Refrigerate for up to 5 days. Eat cold, room temperature or reheat briefly in the microwave and drizzle it with syrup (my fav). These also freeze well individually wrapped.

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