Savory Rosemary Parmesan Shortbread

I’ve wanted to try this recipe for ages.  As soon as I saw it, I thought it would be an awesome combination.  I was not disappointed.  These shortbreads have an amazing buttery taste even though there’s no butter.  The rosemary and parmesan are a great match.

These are perfect as a snack, a fun appetizer, a great accompaniment to a salad, and/or a great pairing with drinks.

Savory Rosemary Parmesan Shortbread 

Makes 30

Adapted from The Kitchn

  • 2 cups old-fashioned rolled oats
  • 1/2 cup warm water
  • 2/3 cup extra-virgin olive oil
  • 1/2 cup loosely packed light brown sugar
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 4 tsp chopped rosemary
  • 1/2 tsp freshly ground black pepper
  • 2 cups freshly grated parmesan
  • sea salt for sprinkling on top

Preheat oven to 350°F.

Place the oats in a large mixing bowl and sprinkle the water over it.  In a small bowl, mix the olive oil, brown sugar and egg.  Pour the mixture over the oats, stir to combine and set aside.

In another mixing bowl, combine the flour, salt, baking soda, rosemary, and black pepper.  Whisk to combine, then stir in the parmesan.

Gradually stir the flour mixture into the oat mixture.

Scoop the batter onto greased or parchment paper covered cookie sheets (they don’t spread out a lot so you should be able to fit them all on two pans).  Flatten the dough to about 1/4 inch thick.  Sprinkle a little flakey sea salt over each shortbread.

Bake for 15-17 minutes, until set and starting to turn golden.

Baked Pumpkin Pie Oatmeal

Growing up I was not a fan of oatmeal.  It was just so mushy and boring.  But baked oatmeal has changed all that.  This recipe makes a delicious, creamy, flavorful, custard-like dish that I could eat all day long.

Baked Pumpkin Pie Oatmeal

Serves 6-8

Adapted from Budget Bytes

  • 1 can (15oz) pumpkin puree
  • 1/4 cup brown sugar
  • 2 eggs
  • 1/8 tsp ground cloves
  • 1/4 tsp nutmeg
  • 1/2 tsp dried ginger
  • 1 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 3/4 tsp baking powder
  • 1 tsp vanilla extract
  • 1 1/2 cups milk (almond milk works great too and makes it slightly sweeter)
  • 1/2 cup plain yogurt
  • 2 1/2 cups dry old-fashioned oats

Preheat oven to 350°F.

Whisk together the pumpkin, brown sugar, eggs, spices, salt, baking powder, and vanilla until smooth.  Mix in the milk and yogurt.  Stir in the dry oats.

Pour into a greased 8″x8″ pan.  Cover with foil and bake for 30 minutes.  Remove foil and bake for an additional 15-20 minutes, until center is set.

Serve with your choice of toppings, milk, whipped cream, toasted nuts, maple syrup, peanut butter, or just enjoy it on its own!