Instructions

1. Prep the pan: Heat oven to 325°F (160°C). Line a baking sheet with parchment paper to prevent sticking.
2. Make oat flour: Add 2 cups of rolled oats to a blender or food processor. Pulse until it looks like coarse flour. Leave 1/2 cup oats whole for texture, if you like.
3. Mix the wet ingredients: In a bowl, whisk 1 egg, 1/2 cup natural peanut butter, and 1/3 cup unsweetened applesauce (or mashed banana) until smooth.
4. Combine: Stir in the oat flour and the remaining 1/2 cup whole oats. If the dough seems dry, add 1–2 tablespoons of water. You’re aiming for a thick, slightly tacky dough that holds together.
5. Optional boosts: Mix in 1 tablespoon ground flaxseed or 2 tablespoons pumpkin puree. A small pinch of cinnamon is fine for most dogs.
6. Shape the slab: Transfer dough to the lined sheet. Press into an even rectangle about 1/4–1/3 inch thick. Use a spatula or damp hands to smooth the top.
7. Score the squares: Lightly score a grid with a knife or pizza cutter. This makes it easy to break into neat pieces after baking.
8. Bake: Bake for 18–25 minutes, until the edges are lightly golden and the center is set. Thicker dough needs a few extra minutes.
9. Cool completely: Let the slab cool on the pan, then break along the score lines into bite-size squares.
10. Optional crisping: For crunchier treats, return the cut squares to the oven at 250°F (120°C) for 15–25 minutes to dry them out further.