Homemade Baby Teething Biscuits Recipe
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.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.
👩🏽🍳 Why I Love This Recipe
This recipe solves every problem I had with store-bought teething biscuits. They’re completely free of the most common baby allergens – no wheat, soy, dairy, eggs, or nuts. It has easy to follow steps, and the ingredients are both healthy and affordable.
Each biscuit has only 33 calories and 1 gram of natural sugar from the bananas, compared to commercial versions that can have 3-4 times more sugar and artificial ingredients.
I discovered through lots of trial and error that the key to perfect texture is getting exactly 6 ounces of ripe bananas and rolling the dough to precisely ¼ inch thickness. Too thick and they won’t get crunchy enough, too thin and they break apart in little hands.
The double-baking method I use creates that perfect firm texture that’s safe for teething babies but not so hard that it hurts their gums.
What makes me happiest about this recipe is how it grows with your child. When my babies were just starting solids, I’d break these into tiny pieces for practicing their pincer grasp and for baby-led weaning.
As toddlers, they’d munch on whole biscuits as snacks. Even now, if I make a batch, my older kids will grab them when they want something crunchy and mildly sweet. It’s amazing how one simple recipe can work for so many stages of childhood.
🥘 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.
💭 Expert Tips
My #1 Secret Tip for this recipe is to weigh the bananas to exactly 6 ounces. I learned this after several batches came out too wet or too dry. The exact measurement ensures the dough holds together properly and bakes to the right texture every time.
Other Tips To Keep In Mind:
- Grind oats completely: I make sure the oats become a fine powder, not just broken pieces. Coarse pieces won’t absorb the liquid properly and create a crumbly dough. Do not use steel cut oats, and use a high-powered blender for a super-fine consistency.
- Roll the dough thin: If your dough has been rolled thicker than ¼ inch in thickness these biscuits won’t bake properly.
- Double-bake for safety: The second baking is important for creating the hard texture that’s safe for teething babies and prevents choking hazards.
- Watch for browning: I check every few minutes during the second bake and remove any pieces that brown too quickly to prevent burning.
- Cool Completely: The biscuits have to cool completely to make sure they don’t end up being chewy (you want them to be crunchy). Make sure that your biscuits are fully baked and hard so that they are not a choking hazard.
- Note On Allergies: This recipe has allergy friendly ingredients when it comes to the most common allergens for babies, but it doesn’t cover every single allergy. For example, some babies may still be allergic to oats, coconut, or bananas, so keep that in mind when making these!
📖 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.
❓Recipe FAQs
What age can babies have these?
I start offering them around 6-9 months when teeth begin emerging, always with supervision to ensure safe chewing.
Why are my biscuits chewy instead of crunchy?
They need to bake longer in the second round or cool completely. If still soft after cooling, bake another 5 minutes until they’re the texture you want.
Can I double this recipe?
Yes! You can double all the ingredients and use two baking sheets. I recommend baking each pan separately for even cooking.
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📋 Recipe Card
🎥 Watch How to Make It
Homemade Baby Teething Biscuits Recipe
My super easy homemade teething biscuits are made with only 4 wholesome ingredients. They are healthier than store-bought, allergen-friendly, and so easy to make!
Servings: 36 biscuits
Calories: 33kcal
Ingredients
- 2 ½ cups rolled oats
- 2 tbsp melted coconut oil
- 1 tsp vanilla extract
- 2 small ripe bananas or 1 large ripe banana (should be 6oz total in weight)
Instructions
- Preheat the oven to 350 degrees F or 170 degrees C.
- Place the oats into a food processor and blend to form a fine powder.
- Add all other ingredients and blend until a dough has formed.
- Remove mixture from the food processor and roll in between 2 sheets of parchment paper to approx. ¼ inch thick. (Note: it's really important to get it to ¼ inch thick – if the dough has been rolled thicker than 1/4 inch in thickness it will take longer to cook).
- Remove the top layer of paper and cut into 36 evenly sized sticks.
- Place the sheet of cut teething sticks onto a baking sheet and bake for 12 minutes until just cooked through.
- Take the teething sticks out of the oven. Run a knife along the slice marks and separate each teething stick. Bake them again for another 10-15 minutes to make them firm. Make sure to keep an eye on the sticks as they bake, and remove any that are cooking quickly to stop them from burning.
- Remove and cool completely on the baking sheet before transferring them to a cooling rack. This is important to make sure they don't end up being chewy vs. crunchy!
Notes
- Store in a cool dry place in an airtight container. It will keep for a couple of weeks.
- Making your own oat flour is simple. Measure out the whole oats and transfer to a food processor or blender. Use rolled oats, do not use steel cut oats. I recommend using a high powered blender for a super fine consistency. If the oats aren’t processed to a fine powder, you may have an issue with the dough — if the oats are still somewhat formed they’re less likely to absorb the liquids, resulting in a dry dough.
- Use an oat baby cereal or oat flour if you don’t have rolled oats.
- If you’d like, you can use a cookie cutter to achieve different shapes.
- Make sure that your biscuits are baked and hard so that they are not a choking hazard.
- Weigh the bananas to exactly 6 ounces. If the measurement is off your dough will end up being too wet or too dry. The exact measurement ensures the dough holds together properly and bakes to the right texture every time.
- Roll the dough thin: If your dough has been rolled thicker than ¼ inch in thickness these biscuits won’t bake properly.
- Cool Completely: The biscuits have to cool completely to make sure they don’t end up being chewy (you want them to be crunchy). Make sure that your biscuits are fully baked and hard so that they are not a choking hazard.
Nutrition
Serving: 1biscuit | Calories: 33kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g
Can I skip the vanilla extract?
Hi Sue! Yes you can skip it – it’s mainly just to add flavor, so the biscuits will taste different without it but they should still turn out ok!
Hi, I’m confused. Do you cook them for 12 mins then again for 10 to 15 mins as per written recipe? Video only shows them being cooked once. Thanks Tiska
Hi Tiska! Yes you have to bake them twice – I can see why that wasn’t super clear in the video, but yes, you want to bake them for 12 minutes and then again for 10-15 minutes (following the directions in the recipe card). Hope that helps!
My baby (who has a bunch of allergies) loves these crackers as a snack!! I also munch on them too (: I tried the original recipe which was yummy, but have also used one banana and a cup of pumpkin purée which was also a hit.
Aw yay!! I’m so happy to hear that! 🙂 Love the modifications you made too!
Hi Anjali Shah,
Thank you for the recipes. I saw you are using TM 6 to grind all the ingredients. May i know what is the speed and duration to grind the oat to make it powder and when you put the next ingredients, what is the speed and duration too? Mind to share it in tm6 recipe?
Hi Diana! 30 seconds at speed 10 should turn the oats into oat flour! Hope that helps!
Love the recipe, but my wet ingredients for some reason weren’t enough to form a dough? I used 2 big bananas instead of 1 but it was still super dry …. can I add a touch of water?
Hi There! Yes, I would try adding a little bit more water and let me know if that works!
So we can use some other oil or butter instead of coconut oil?
Hi Noor! I haven’t tested this with olive oil or butter, but I would imagine that avocado oil or olive oil would both work! If you try it with one of those substitutes let me know how it turns out!
Why can’t you used steel cut oats?
Hi Rachael! The texture of steel cut oats doesn’t typically blend down well into a fine powder for your oat flour to have the right consistency, which is why I recommend using rolled oats for this recipe. Hope that helps!
My dough is too powdery, what can I add so the dough sticks together?
Hi Erika! Try adding a little bit more water and let me know if that helps!
Very simple recipe. However, are they supposed to be soft or hard in texture? Mine came out soft.
Hi Nae! Glad these turned out well! They are supposed to be slightly crispy on the outside and soft-ish on the inside, making them easy for babies to gnaw on. If you want them to be harder you can just bake them for longer!
How old should the baby be to eat these?
Hi Emily! These are great for babies aged 6 months and up. Essentially, once your baby has started solid foods, and has been exposed to the ingredients in these biscuits (coconut oil, bananas, oats, etc.) separately and you have confirmed no allergies, and your baby can gum foods easily on their own / your pediatrician says that your baby is good to move away from purees, these crackers are a great option! Hope that helps!
Mine came out chewy, what do I need to adjust next time? My batter was super sticky so I added more oats thinking maybe my bananas were too big? I also tried cooking longer and that didn’t help. I want to try again because I love the ingredients
Hi Ari! That is so strange! I just retested this recipe and it turned out fine for me. I would recommend adding more oat flour next time (so don’t add the oats whole, grind them into a flour or add store bought oat flour if your dough is too sticky). It very well could be that your bananas were just too big! If you try it again let me know how it turns out and if it still doesn’t turn out well I’ll remake it with a video of how I’m doing it and I’ll send it to you!
How long are these good for. If I make them on Saturday how long will the last.
Hi April! These should last for at least 4-5 days in an airtight container!
Made these for a friend’s baby. Even MY big kids (11 & 7) like them!
Aw yay! I’m so happy to hear that Jessica! My big kids (8 & 5) love these too haha!
So easy to make. Love the recipe.
Thanks Rachna! 🙂
My kids love these! Will definitely make again! Thank you. 🙂
Aw yay! So happy to hear that Kristen!
Better than store-bought and so much more wholesome! Love these!
Totally!! Thanks Gail!
I have everything I need for this dish, can’t wait to make it this weekend!
Yay!! I hope your little one loves it!
I’m so glad you didn’t add sugar or salt. Perfect for older babies
Totally! There is no need for sugar or salt in babies’ diets! 🙂