Sunday, January 12, 2014

Recipe: Homemade Peanut Butter Oatmeal Dog Treats

About a year ago, we began making our own dog treats for our rescue dog we adopted in November 2012. After a year of making them and another batch tonight, I thought I'd share it with you. For a batch, we're estimating that one batch costs less than a dollar. Be careful, though, you may just eat them yourself after you smell them baking in the oven!

2 cups whole wheat flour or white flour
1 cup rolled oats
1/3 cup peanut butter
1 1/4 cup hot water
Optional: 1 egg to brush treats at end

Mix up dry ingredients (oats and flour) then mix in peanut butter and hot water. If too sticky, add flour. Mix until thoroughly blended through. After choosing your "shape method" below, bake at 350F for 40min.

Options for Shaping
(1) You can roll out into a 1/4" thick sheet and use forms to make different shapes.
(2) You can pinch off a little bit and made balls of dough then smoosh them twice with a fork (with some flour on it so it doesn't stick). See photo down below.
(3) Most recently, though, we skipped the nice little cookie shape and instead rolled the ball of flour out on two stones and baked...just like that. After they come out of the oven, we slice them up in the small squares. We have found this to be the fastest method and the one that yields the greatest number of treats.

Once cool, store in a plastic bag in the fridge.

Our baby girl, Bristol, loves these. When she goes in her house (her crate) when we leave, we've began putting one with some peanut butter in her Kong chew toy. She loves it!

Most likely, you'll have to add some more flour in so it's not so sticky. We do every time.

The cookie method of shaping. Much more labor intensive and yields less than rolling out a sheet.
Not too thick...about 1/8" thick. Your goal is to get as many treats as you can. NOTE: the thinner it is, the faster it bakes. You may not need the whole 40 minutes.

Tonight's result. A pile of irregular snacks for Bristol in under an hour and a buck.

Source: we found this recipe originally here.

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