Oat Puppy Biscuits

Preheat the oven to 350°F (340°F) and line a baking sheet with parchment paper.

Measure 200 g of rolled oats and place them in a high‑speed blender.

Add the mashed banana, two eggs, one tablespoon of natural peanut butter, and 30‑50 ml of onion‑ and garlic‑free chicken stock to the blender.

Blend on high until the mixture forms a thick, uniform dough, scraping down the sides as needed.

Transfer the dough onto a lightly floured surface and knead briefly (about 30 seconds) to ensure it holds together.

Roll the dough out to a thickness of roughly 0.5 cm (¼ inch).

Using a small cookie cutter or a knife, cut the dough into bite‑size biscuit shapes suitable for puppies.

Place the cut biscuits on the prepared baking sheet, leaving a small gap between each piece.

Bake in the preheated oven for 18‑22 minutes, or until the biscuits are lightly golden and firm to the touch.

Remove the biscuits from the oven and allow them to cool completely on a wire rack before serving.

Store the cooled biscuits in an airtight container; they will keep fresh for up to one week.