Pulse half the oatmeal to turn into oat flour.
Add egg, olive oil, flax seed, pumpkin, and rosemary. Pulse to mix.
Add the remaining oatmeal and mix well.
Let the dough sit to ensure all liquid is absorbed into the oats.
Roll on a floured counter.
Cut into squares or cookie cutter shapes.
Bake in 350 degree oven for 45 minutes. Flip and bake another 45 minutes.
Let dry overnight in the oven (cooled).
Store in an airtight container. they keep for many months.