Homemade Baby Teething Biscuits Recipe

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My homemade baby teething biscuits use just four simple ingredients and take only 30 minutes to make from start to finish. They’re naturally sweetened with ripe bananas, completely sugar-free, and perfect for soothing sore gums during those tough teething months. I love that they’re allergen-friendly and so much healthier than anything you can buy at the store!

When my kids started teething, I spent way too much time reading ingredient labels at the grocery store and getting frustrated with all the added sugars and refined flours in commercial teething biscuits. I wanted something made with whole ingredients that I could pronounce and trust.

Which is why I developed this simple recipe using rolled oats ground into flour, melted coconut oil, vanilla extract, and ripe bananas. The bananas provide natural sweetness while the oats create that sturdy texture babies need for gnawing and soothing their gums.

The best part is how easy these are to customize. I can cut them into fun shapes with cookie cutters, add a pinch of cinnamon for extra flavor, or make double batches to freeze for those emergency teething moments. My kids still ask for these even now that they’re older because they love the mild banana taste and satisfying crunch.

🥘 Ingredients

Here’s everything I use to make these teething biscuits:

Rolled Oats: I use simple rolled oats that I grind into fine flour using my food processor. Store-bought oat flour also works (2 cups, as it’s more condensed), 2 cups of quinoa flour, or 2 cups of oat baby cereal work as replacements. I don’t recommend all purpose flour for this recipe.

Melted Coconut Oil: I add 2 tablespoons melted coconut oil for moisture and binding. If dairy isn’t a concern, you can also use 2 tablespoons of melted butter.

Vanilla Extract: I like to add a touch of vanilla to bring out the natural sweetness of the bananas.

Ripe Bananas: I use 2 small ripe bananas (or 1 large), totaling exactly 6 ounces in weight. The riper the better – this gives the biscuits natural sweetness without the need for any added sugar. Note: I never add honey, maple syrup, or other sweeteners since babies under 12 months shouldn’t have added sugars, and honey should never be given to babies under 12 months of age.

🔪 How To Make

Making these biscuits is straightforward and takes just 30 minutes! Here’s how I make it:

Preheat Oven And Blend Oats: I preheat my oven to 350 degrees Fahrenheit, then grind the rolled oats in my food processor until they form a fine powder. This takes about 2-3 minutes of pulsing.

Form The Dough: I add the melted coconut oil, vanilla extract, and bananas to the oat flour and blend until a soft dough forms. The mixture should hold together when pressed.

Roll Out The Dough: I place the dough between two sheets of parchment paper and roll it to exactly ¼ inch thickness. This thickness is important to get the right texture.

Cut Into Sticks: I remove the top parchment and cut the dough into 36 even sticks or use cookie cutters for fun shapes.

Bake Twice: I transfer the cut pieces to a baking sheet and bake for 12 minutes. Then I remove them, separate each stick with a knife, and bake another 10-15 minutes until firm and lightly golden.

Cool: I let them cool on the baking sheet, then transfer to a wire rack. They must be completely cool before storing.

📖 Variations

This recipe really works well as is, but when I made batch after batch for my kids, I thought changing up some of the flavors would help keep things interesting! These are the three variations my kids liked the most:

• Pumpkin Spice: I add ¼ cup pumpkin puree and ½ teaspoon pumpkin pie spice to the dough for a fall-flavored version. ¼ cup sweet potato puree instead of the pumpkin puree would also work.
• Other Spices: I’ll choose one warm spice like cinnamon, ground ginger, or ground nutmeg, and add in ¼ teaspoon of that spice into the dough.
• Peanut Butter: I’ll add 1 tablespoon of powdered peanut butter to the dough but keep in mind – this will make these biscuits not suitable for any baby or child with a peanut allergy.

🧊 Storage Directions

Room Temperature: I store cooled biscuits in an airtight container for up to 2 weeks in a cool, dry place.
Important: I always make sure they’re completely cool before storing, or they’ll become soft instead of crunchy.

Freezing: I freeze them in freezer-safe containers for up to 3 months.

Reheating: To reheat from frozen, let the biscuits thaw at room temperature in about 15 minutes, and then warm them at 200 degrees Fahrenheit in the oven for about 5 minutes or until they are slightly warm and crispy.

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