Recipe: Oatmeal Dog Biscuits

By isak, April 14, 2009


  • 1 1/2 cups hot water
  • 1 cup rolled oats
  • 1/3 cup butter OR margarine
  • 1 Tbls. beef OR chicken bouillon granules
  • 3/4 cup dry milk powder
  • 3/4 cup cornmeal
  • 1 egg – beaten
  • 3 cups whole wheat flour


Stir together water, oats, butter, and bouillon; allow to stand for 5 minutes.
Stir in milk powder, cornmeal, and egg until combined.
Stir in flour, 1/2 cup at a time, mixing well after each addition.
Turn dough onto a lightly floured surface and knead for 4 minutes, adding more flour if necessary to make a stiff dough.
Roll dough out to 1/2″ thick.
Cut shapes out of dough with a cookie cutter and place on a greased cookie sheet.
Bake in a 325 degree oven for 50 minutes.
Allow to cool and dry on wire racks.

Notes: Store in refrigerator up to 1 month OR freeze up to 1 year.

As noted in a comment from Nadine M. Rosin on a previous recipe: “since many dogs have an underlying gluten allergy, …substituting quinoa, spelt, or millet flour (from any health food store or natural market) in this great recipe is also very effective!”

What do you think?

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