DIY Eat - Peanut Butter and Banana Oat Drops
Did you know that oats:
* are best known as a strength-giving cereal
* are an excellent source of antioxidants
* are low in starch
* are a valuable source of minerals, including potassium and phosphorus
* have a high silicon content, making them beneficial to our dogs’ bones and teeth
* soothe the gastrointestinal and nervous systems
The following recipe feature oats as the prime ingredient. Using organic ingredients when possible will make these treats even healthier!
Peanut Butter and Banana Oat Drops
In addition to aiding in training and filling your dog with glee, treats made with carefully chosen ingredients will enhance your dog’s health and well-being. The ingredients in this recipe are both tasty and nutritious.
Flax seed is a rich source of anticarcinogens and omega-3 fatty acids, and is low in calories, fat, and sodium. The countless benefits of flax seed include a healthier heart, smooth supple skin, and shiny coat.
Bananas are creamy, rich, and sweet to a dog’s palate and provide superior nutrition with several essential amino acids, electrolytes, minerals, vitamins B6 and C, potassium, fiber, and manganese. Working and performance dogs thrive on bananas because their natural sugars metabolize quickly to provide instant energy. Dogs recuperating from illness or injury benefit as bananas assist in maintaining normal blood pressure, heart function, fluid balance, and digestive tract function.
Peanut butter is another highly digestible and nutritious food abundant in protein, healthy fats, and essential vitamins and minerals.
You’ll find these peanut butter and banana treats will tempt even the most picky puppies from the very first whiff!
4 cups rolled oats
2 Tbsp ground flax seed
2 medium very ripe bananas
1/2 cup natural (no sugar or shortening added) peanut butter
1/2 cup water
Preheat oven to 375 degrees.
Mix together oats, flax seed, bananas, and peanut butter in an electric mixer. Add water and mix well. Drop 1/2 teaspoon-sized drops onto greased cookie sheet or roll out and cut with a cookie cutter (let dough stand for a few minutes before rolling; it’s sticky initially). Bake for 25 minutes or until golden brown. The drops last longer and are delightfully crunchy if they are placed in a dehydrator for several hours after baking to remove all moisture. This can also be done in a low temperature (170 degrees) oven.