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Blueberry, Oat, and Peanut Butter Dog Treats

Blueberry, Oat, and Peanut Butter Dog Treats

These blueberry, oat, and peanut butter dog treats are so easy to make and my dog Grace LOVES them. I had a handful of fresh blueberries in the fridge that weren’t getting eaten so I decided to throw them together with some oats, peanut butter, egg, whole wheat flour, and a touch of cinnamon and baked them until crispy. I found this recipe on Southern Bytes and I’m glad I made these blueberry, oat, and peanut butter dog treats because Grace is loving them. Remember to double-check that your peanut butter does NOT contain Xylitol. This sweetener is highly toxic to dogs.

Blueberry, Oat, and Peanut Butter Dog Treats

How to Make Blueberry, Oat, and Peanut Butter Dog Treats

Preheat the oven to 350 degrees. Line a baking sheet with a Silpat mat or parchment paper.

If the blueberries are large, chop them up a bit then place them in a mixing bowl. Add the flour, oats, salt, and cinnamon to the bowl and mix until combined.

Whisk together the beaten eggs with the peanut butter then add to the blueberry mixture and mix until combined. The dough will be dry and crumbly so add about 1/8 cup of warm water, and mix until it sticks together in a ball. Add a little more water if it’s still too dry.

Working on a floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough to 1/2-inch thickness. Using dog treat cutters, cut out desired shapes, and place them on the prepared baking sheet.

Blueberry, Oat, and Peanut Butter Dog Treats

Bake until golden brown and crisp, about 30-35 minutes.

Blueberry, Oat, and Peanut Butter Dog Treats

Cool completely on a wire rack. Store in an airtight container in the freezer or refrigerator. Enjoy.

Blueberry, Oat, and Peanut Butter Dog Treats

Blueberry, Oat, and Peanut Butter Dog Treats

Blueberry, Oat, and Peanut Butter Dog Treats

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Course: Dog Treats
Servings: 25
Author: Pam at For the Love of Cooking / Original by Southern Bytes

Ingredients

  • 1 cup fresh blueberries *Slightly chopped if very large
  • 2 ½ cups whole wheat flour
  • ¾ cup oats
  • ½ tsp salt
  • ½ tsp ground cinnamon
  • 2 eggs, well beaten
  • 3 tbsp peanut butter *Remember to double-check that your peanut butter does NOT contain Xylitol. This sweetener is highly toxic to dogs.  
  • 1/8-1/4 cup warm water, as needed

Instructions

  • Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat or parchment paper.
  • If the blueberries are large, chop them up a bit then place them in a mixing bowl.
  • Add the flour, oats, salt, and cinnamon to the bowl and mix until combined. 
  • Whisk together the beaten eggs with the peanut butter then add to the blueberry mixture and mix until combined. The dough will be dry and crumbly so add about 1/8 cup of warm water, and mix until it sticks together in a ball. Add a little more water if it's still too dry. 
  • Working on a floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough to 1/2-inch thickness. Using dog treat cutters, cut out desired shapes, and place on the prepared baking sheet.
  • Bake until golden brown and crisp, about 30-35 minutes. Cool completely on a wire rack. Store in an airtight container in the freezer or refrigerator. Enjoy.
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13 Comments

    1. Christine,

      I’ve never tried leaving them on the counter because I figured they would get moldy before Grace could eat them all. I always store mine in the freezer and they have lasted for a couple of months (before she finished them). I hope this helps.

      -Pam

    1. Denise,

      Frozen can work but they will bleed into the batter a bit. Make sure to use them straight from the freezer and don’t let them thaw first.

      -Pam

  1. 5 stars
    My dog loves these. I have made them exactly as written and she loved them. I have made a couple of changes and she loves those too. My changes: I use my food processor and grind up frozen blueberries. Don’t thaw them first. I use canned pumpkin instead of peanut butter. Between the water in the blueberries and the water in the canned pumpkin, I don’t have to add any extra water. I cook them LOW and slow. I bake them at 250 for several hours. Until they are completely dried out. And they do get completely dried out. You just have to be patient. Once dried, they last on the shelf for as long as you have bones in the container. I double the recipe and they last me over a month. Because they are dried, they don’t get moldy. I have made some, in the past, where I took them out too early. They were still a little soft. They became moldy so make sure to bake these until they are dry and hard.

    1. If I add some apple then will I have to change the amount of blueberry added? Also, how much apple should I add? Thanks!