Blackberry Oat Cookies!!

This is my homemade treat recipe my bun loves!!

~1 Cup of Raw, Organic Oats

~1 1/2 Cup of Water

~1/2 Cup of your Buns Pellets

~1 Cup of Flour

~1/2 Cup of Blackberries

~5 Ice Cubes

~(Optional) 1 Teaspoon of Honey (I personally don’t because its too sugary)

Instructions:

Preheat oven to 350 degrees. Grab a bowl of choice (I would do a medium) Add oats and flour, pellets together. Use blender to blend blackberries and ice cubes together until you have a smooth consistency. Pour blend into the bowl with oats, flour and the pellets. Add water as needed until you have a shape able dough like. Roll into ball shaped dough then press down so they make a cookie shape. Bake till cooked crispy. (Check every 15 minutes or so) Then take out to cool! Enjoy

*bump*
I could use some inspiration for people meals too. Cold weather variety welcome!

I love cooking and I absolutely love making treats for my dogs! I have a bazillion recipes but it would take forever to type them out. 

Dog Biscuits
1 cup whole wheat flour
1 cup oats
1/2 cup ground flaxseed
1/2 cup to 3/4 cup chicken/beef broth
1/4 cup unsweetened smooth peanut butter

1. Preheat oven to 350F
2. Mix together the flour oats and flaxseed. Mix in 1/2 cup of the brother and the peanut butter. Add more broth as needed to make a thick dough. Form into a ball and turn it out onto paper or a floured surface.
3. Roll until it is about 1/4 inch thick and cut to desired shape (I use a dog bone cookie cutter). 
4. Bake for 10 minutes, flip, bake for an addition 10 minutes.
5. Cool completely and store in an airtight container.

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My youngest dogs absolute favorite
1 cup oats
2 ripe bananas
1/4 cup unsweetened smooth peanut butter

1. Peel and mash bananas with the peanut butter until well mixed and smooth.
2. Add flour 1/2 cut at a time until evenly combined.
3. Roll out onto paper or a lightly floured surface and fold togehter until it forms a solid ball of dough.
4. Chill for 20-30 minutes.
5. Preheat oven to 325F.
6. Roll out dough until it is 1/2″ thick.
8. Cut into your design choice.
9. Transfer cutouts to a parchment paper lined baking sheet. Poke 4 holes in each treat.
10. Bake for 30-35 minutes.
11. Allow to cool completely and store in airtight container.

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These are the only treats my older dog is allowed to have.
1 cup brown rice flour
1/2 cup apple (any apple works my dog likes green apples the best)
2/3 cut plain Greek Yogurt
1/2 tsp freshly minced ginger or 1tsp ground ginger
1 tablespoon coconut oil
1/2 tsp turmeric powder

1. Preheat oven to 350F
2. Combine all of your ingredients in a large mixing bowl.
3. Thoroughly mix. I’ve found using my hands works best.
4. Turn out mixture onto paper or a lightly floured surface.
5. Cut into desired shapes and place onto parchment paper lined baking sheet or baking sheet coated with nonstick spray.
6. Bake for 25 minutes, or until golden brown.

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Here’s a people sweet:

I don’t remember how I came across this recipe but I love it.

1 1/4 cups old-fashioned oats
3/4 cup whole wheat flour
1/3cup virgin coconut oil, melted, slightly cooled
1/4 cup light agave syrup (nectar)
2 tablespoons unsweetened cocoa powder
3/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon

Filling
1/2 teaspoon instant espresso powder
1 cup unsweetened cocoa powder
7 ounces vegan dark chocolate, melted, slightly cooled
2/3 cup light agave syrup (nectar)
2 teaspoons vanilla extract
2/3 cup plus 1 teaspoon virgin coconut oil, melted, slightly cooled
1/4 teaspoon kosher salt, plus more
2 tablespoons old-fashioned oats
1 tablespoon demerara sugar or brown sugar (I hate demerara sugar so I use brown sugar)
Flaky sea salt

1. Preheat oven to 350˚. Pulse oats, whole wheat flour, coconut oil, agave, cocoa, salt, and cinnamon in a food processor until oats are coarsely ground and mixture looks like wet sand.
2. Firmly press into bottom and up the sides of tart pan. Bake until crust is golden brown and smells toasty, 20–25 minutes. Transfer to a wire rack; let cool.
3. Dissolve espresso powder in ¾ cup very hot water in a food processor. Add cocoa and let sit 5 minutes. Add melted chocolate, agave syrup, vanilla, ⅔ cup coconut oil, and ¼ tsp. kosher salt and process until mixture is very smooth and thick, about 30 seconds.
4. Scrape filling into cooled tart shell and smooth top (if making tart in a rectangular shell, you may have a little filling left over; save for another use, like truffles). Tap tart lightly against counter to pop any air bubbles in filling.
5. Cook oats and remaining 1 tsp. coconut oil in a small skillet over low heat, stirring constantly, until oats are toasted, about 3 minutes. Gradually add half of demerara sugar, stirring constantly, until sugar is melted, then remove from heat and stir in remaining demerara sugar just to coat. Season with kosher salt; let oat mixture cool.
6. Scatter oat mixture over tart, sprinkle with sea salt, and chill until filling is set, at least 1 hour.
7. Cut chilled tart into slices with a dry, hot knife; let sit at room temperature 15–20 minutes before serving.