How to Make It
Drop 3 tablespoons unsalted butter into a small saucepan. Melt the butter over medium heat. Once the butter is completely melted, keep a close eye on it as it begins to foam, then loudly bubble, then produce golden-brown flecks. Just when it starts to smell like toasted nuts, pour the butter out of the pan into a heat-proof bowl.
Wipe the pan with a paper towel and throw in 1 cup rolled oats. If you want to up the toasty-factor of your meal, toast the oats in the pan over medium-low heat, stirring every 30 seconds or so, until the oats smell like a grainier version of the butter. If you’re not into this, move on.
Cover the oats with 1 cup water and 1 cup milk of your choice. Add ½ teaspoon kosher salt and 1 teaspoon vanilla extract. Bring the mixture to a boil, over medium-high heat, then reduce the heat to low. Simmer the oatmeal, stirring every 4 minutes or so with a spatula, until the oats break down and the mixture becomes thick. If you notice the oatmeal sticking to the pan or starting to look dry, add more water one moderate splash at a time.
When the oatmeal is pale and creamy, fold in the prepared brown butter. Serve with a bit of syrup or brown sugar, some fresh berries, and/or a shower of toasted pumpkin seeds.