Homemade Baby Teething Biscuits Recipe

4.97 from 32 votes

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!

Prep Time10

Cook Time12

Total Time22

Course: Baby Food

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: biscuits

Calories: 33kcal

Author: Anjali Shah

Equipment

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!

Video

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