Rosemary Garlic Oatmeal Focaccia
I made sweet baked oatmeal for years before trying a savory version—and it quickly became one of my favorites. It pairs beautifully with soups, salads, and appetizers, or works as a simple snack with cheese and olives. I especially love dipping it in a good-quality extra virgin olive oil.
Ingredients
3 cups old-fashioned oats*
2 cups buttermilk, kefir, or water with 1 tbsp lemon juice
2 tsp baking soda
1 tsp sea salt
½ tsp black pepper
2 eggs, lightly beaten
¼ cup extra virgin olive oil
1 tbsp chopped fresh rosemary, plus 1 tsp (or more) for topping
2–3 garlic cloves, pressed or finely chopped, plus 1 clove for topping
*Oats are not always gluten-free—look for “certified gluten-free” on the package if needed.
Method
In a medium bowl, combine the oats with buttermilk or kefir. Cover and let sit at room temperature for 8 hours or overnight.
Preheat the oven to 350°F (175°C).
Add the eggs, olive oil, salt, pepper, and baking soda to the soaked oats. Mix well with a wooden spoon.
Stir in the rosemary and garlic.
Lightly oil a glass loaf pan and transfer the mixture into it, smoothing the top.
Sprinkle with the remaining rosemary, garlic, and a pinch of sea salt.
Bake for about 1 hour, or until set and golden on top.
Let cool slightly before slicing.
Health Benefits
Nutrient-dense
High in fiber
Low in sugar
Easily adaptable: can be made gluten-free, dairy-free, and egg-free (use chia or flax “eggs”)
Wholesome and delicious