Description
These Banana and Peanut Butter Chewy Sticks are a delicious and healthy homemade dog treat made with natural ingredients like ripe banana, unsalted peanut butter, whole wheat flour, and oats. Perfect for rewarding your furry friend with a nutritious snack that’s easy to make and free from harmful additives.
Ingredients
Scale
Ingredients
- 1 ripe banana, mashed
- 1/2 cup natural peanut butter (unsalted and xylitol-free)
- 1 3/4 cups whole wheat flour
- 1/4 cup rolled oats
- 1/4 cup water (add more as needed)
Instructions
- Preheat and Prepare the Baking Sheet: Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Mix Wet Ingredients: In a medium bowl, combine the mashed banana and natural peanut butter until you achieve a smooth, uniform mixture.
- Add Dry Ingredients: Stir in the whole wheat flour and rolled oats into the banana and peanut butter mixture.
- Form the Dough: Gradually add water while mixing to form a stiff dough that holds together without being too sticky.
- Roll Out the Dough: On a clean surface, roll the dough into a rectangle about 1/4 inch thick, ensuring even thickness for uniform baking.
- Cut into Sticks: Using a knife or pizza cutter, slice the rolled dough into long stick shapes, approximately the size of dog treats.
- Arrange on Baking Sheet: Place the stick shapes on the prepared baking sheet, leaving slight gaps between each for even baking.
- Bake: Bake in the preheated oven for 25 to 30 minutes or until the sticks are golden brown and firm to the touch.
- Cool and Store: Allow the treats to cool completely before serving to your dog. Store them in an airtight container for up to one week or freeze for longer preservation.
Notes
- Always use dog-safe peanut butter that is unsalted and contains no xylitol, as xylitol is toxic to dogs.
- These treats are intended as occasional snacks and should not replace your dog’s regular meals.
- For a gluten-free version, substitute whole wheat flour with oat flour.
