Oatmeal/Wheat Germ Dog Biscuits

These homemade dog biscuits are loaded with wholesome ingredients your pup will love. Oatmeal, whole wheat flour, and wheat germ make up the base, with molasses for a hint of sweetness and evaporated milk to bind everything together. No artificial preservatives, no mystery fillers.

The dough is intentionally stiff, which is what you want. Stiff dough makes biscuits that bake up hard and crunchy, giving dogs something to really chew on. A 30-minute chill firms things up further so the biscuits hold their shape when you flatten them on the baking sheet.

Baking low at 300°F (150°C) for a full hour dries them out slowly and evenly, creating a shelf-stable treat that won’t mold as quickly as softer baked goods. They come out rock-hard, which is exactly what dogs prefer.

Pro Tips

• Roll the balls small, about a rounded teaspoon each. They’re dog treats, not cookies for humans. Small biscuits are better for training and portion control.
• Flatten the balls before baking so they dry evenly. Thick biscuits can stay soft in the center.
• Store in an airtight container at room temperature for up to 2 weeks, or freeze for up to 3 months.
• Use rye flour instead of whole wheat if your dog has a wheat sensitivity.

Variations

• Add a tablespoon of peanut butter (make sure it’s xylitol-free) for a flavor dogs go crazy for.
• Mix in a mashed banana for natural sweetness and extra potassium.
• Stir in dried parsley flakes, which can help freshen doggy breath.