These homemade teething biscuits are naturally sweetened, whole grain and free of all major allergens. They hold together well but will soften and slowly crumble as baby gums them.
I may not have babies anymore - my kids are now 7 and 9 years old - but I still have baby food on the brain.
When they were young, I made 100% of my kids homemade baby food, and I've long enjoyed sharing with you all how easy it can be if that's something you're interested in.
I've got tons of baby food resources here on Family Food on the Table, including all the basics of beginner homemade baby foods and a detailed guide of how to make baby food purees. Among many others that I've added and updated over the years.
And I've also been revisiting baby food because of my recent project...
Today’s recipe for homemade teething biscuits is from my new cookbook, Healthy Quick and Easy Homemade Baby Food.
It just came out last month, and I’ve loved hearing from so many of you who are finding it to be so useful.
The book has 100 recipes for all stages of babies and toddlers, from single-ingredient purees to combination purees to finger foods and then toddler meals.
It’s also got ALL the information you need to get started — from the timing of introducing foods to the order of foods to how to store homemade baby food and what to do with leftovers. It’s kind-of my way of holding your hand through this process and making it oh so easy.
(You can read more about the baby food cookbook here.)
Today’s recipe though is a great one for all parents, whether or not you make any of your own baby food otherwise.
Homemade teething biscuits are a lifesaver when you’ve got a fussy baby whose gums are hurting. Those sharp little teeth must be so painful as they are trying to push through!
And it’s so easy to make these yourself.
These teething biscuits are just 5 ingredients and 10 minutes to prep. They bake for 20 minutes and they keep great - both on the counter for a week or in the freezer for several months.
They hold together really well but they soften and slowly crumble as the baby sucks and gums them.
Plus, they are totally wholesome. They are naturally sweetened and whole grain, with no honey or any added sugars, so they are safe for the under-one crowd. (Babies under 1 year old can't have honey and shouldn't have any sugar.)
Also, these are great because they are free of all the major allergens, making them safe even for babies with allergies.
(My daughter had a cow's milk allergy until she outgrew it at age 4, so I understand the stress and worry that goes with having a food allergy baby.)
These teething biscuits are dairy-free, egg-free, gluten-free, nut-free, soy-free and vegan. If it’s important these are gluten-free, make sure to choose oats that are certified GF.
OK, let’s get cooking.
Now, I’ve got some notes, tips and substitutions coming up below on how to make teething biscuits. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Notes on making homemade teething biscuits:
- Using a food processor makes this really easy and helps break down the oats and get everything well incorporated.
- You’ll divide the dough into 12 pieces. I quarter the dough into four even pieces and then divide each of those sections into 3 even pieces. (See the photos above.)
- You’ll need slightly wet hands to be able to shape the dough without it sticking to you. Each biscuit should be about ¼ inch thick; they need to be an even thickness so they cook evenly. I always do a rough oval shape but rectangular sticks are fine too.
- Make sure to let them cool completely before serving so they set up all the way.
- Store extra teething biscuits, covered, at room temperature for up to 1 week or freeze in an airtight container for up to 3 months.
Ready to start fixing? Let’s get to the particulars.
What ingredients are in homemade teething biscuits?
- Old fashioned rolled oats
- Ripe banana (or applesauce)
- Extra-virgin olive oil
- Vanilla extract
- Cinnamon
No ripe bananas? No worries.
I’ve also tested these with applesauce in place of the banana. Because if you have a teething baby and no ripe bananas, you don’t have time to wait for one to ripen.
You can substitute ⅓ cup of unsweetened applesauce instead of the banana. Add an extra couple of tablespoons of oats, if needed, to help the dough form.
As for who, let’s talk baby ages and stages.
What age can you give a baby teething biscuits?
- These homemade teething biscuits should be enjoyed by babies who are at least 8 months old.
- Always supervise a baby with a teething biscuit, too, to ensure they don’t break off a large chunk that could pose a choking hazard. (And when the teething biscuit gets too small, take it away from the baby.)
I hope that helps give you all the info on making your own teething biscuits for a baby.
While I can't help you with the sleepless nights, I think you’ll love having these on hand for your baby to gum.
XO,
Kathryn
Homemade teething biscuits
Ingredients
- 2 cups old fashioned rolled oats
- 1 medium ripe banana (see notes)
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon pure vanilla extract
- ¼ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350. Line a baking sheet with parchment paper and set aside.
- In a food processor, add the oats, banana, oil, vanilla and cinnamon. Process for 20-30 seconds, until a dough forms.
- Transfer the dough to the prepared baking sheet. Wet your hands and then form the dough into a rough ball. Portion the dough into quarters. From each quarter, form 3 round biscuit balls, for a total of 12 biscuits. (Each biscuit should be roughly 2 tablespoons worth of dough.)
- Space the biscuits out on the baking sheet and shape each one into an oval that’s about ¼-inch thick. You’ll want them to be an even thickness so they cook evenly in the oven.
- Bake for 10 minutes. Flip each biscuit over and bake for another 8-10 minutes, until golden brown and set.
- Let cool completely before serving to baby. Store extra teething biscuits, covered, at room temperature for up to 1 week or freeze in an airtight container for up to 3 months.
Notes
Nutrition
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