Oatmeal, Pumpkin + Apple Baby Teething Biscuits

Savannah’s teeth came through on the earlier end of the range expected for babies.

That left mama looking for some relief for her. It was also about the time she was first being introduced to any solid food which she didn’t seem to interested in at the time.

We had plenty of teethers and fortunately she didn’t mind that, but her discomfort got to a whole new level as well as her food disinterest.

that’s where these teething biscuits came in. They were a homemade way for me to solve two issues at once. I looked at store-brought brands but I wasn’t satisfied that they were nothing but white carbs and I knew I could make my own version with whole grains and utilize the iron-fortified cereal that I knew her pediatrician wanted her to have daily.

Whether your for baby-led weaning or feeding or spoon feeding- that’s a topic for another time. But these homemade teething biscuits are easy + wholesome. This recipe basically involves a grain of some sort, a pureed fruit, and a couple spoons of oil to bind it together. The younger the baby and the less amounts of foods they’ve been exposed to can simplify the ingredients. The older the baby, the more foods you can add and that’ll mean more flavor variety for your little one!

 

Oatmeal, Pumpkin + Apple Teething Biscuits

yield: 50 small cookies or teething biscuits

Ingredients:

2 cups iron fortified whole grain oatmeal cereal

1 cup whole rolled oats

1 cup pumpkin puree

1/2 cup unsweetened applesauce

3 tablespoons avocado oil

Directions:

Preheat the oven to 400 degrees. Spray two baking sheets with non-stick spray (otherwise the bottom will start burn if you skip this step thinking you already have non-stick pans- speaking from experience here.)

In a bowl, combine all the ingredients. Mix well until everything is well incorporated and the mixture begins to form a ball of “dough.”  If the mixture is too wet, you can add more oats or baby cereal.

On a baby cereal or oat flour-ed surface, dump out the dough ball. Gently press the mixture into a flat circle and continue to roll out with a rolling pin until about 1/4 to 1/2 in thick (thick about the width of the biscuit you are trying to accomplish).

With a small cookie cutter (being careful selecting one that one produce sharp edges that could cut baby’s gums), stamp out the dough. And place each biscuit onto prepared baking sheet.

Gather the remnants and form into another ball. Repeat the flattening, rolling, and stamping process until most all of the dough is utilized (another 3-4 times) adding more “flour” to the surface (and your hands) as needed.

Bake the cookies for 20-25 minutes until lightly golden brown.

Store in an airtight container.

If you have any questions how to adapt this recipe to fit your little one’s preferences, age, and abilities please feel free to send me a message or comment on this post! While this is my own recipe that I’m happy for you to use, you may need to twist it fit the needs of your baby + family!

These teething biscuits are semi-soft for young nibblers, but always supervise your child while eating to assist with prompting to chew, take small bites, and prevent choking.

xo,

Becca

 

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