Four homemade puppy treats

Whether you use treats as a high-value reward when training or just to let your puppy know you love them, they’ve probably already become an essential item in your home! Shop-bought treats can be great, but making your own is also very easy. As well as being cost-effective, it also means you can be sure of exactly what’s going in your puppy’s food.

We’ve rounded up four of our favourite recipes for homemade puppy treats. From easy no-bake treats using just two ingredients, to a fun frozen treat for a hot summer day, our recipes use ingredients you’ve probably already got in your kitchen.

When feeding treats, remember to account for these in your puppy's daily allowance, so they don’t end up gaining too much weight.

Before you start creating some delicious treats for your puppy, make sure whatever you’re using is safe for them to eat. When using peanut butter, it’s very important to choose a xylitol-free brand, as this ingredient is extremely toxic to dogs.

Avoid other toxic foods like chocolate, onions, or macadamia nuts. If your puppy has any allergies, speak to your vet before you make any homemade treats.

• 285 g wholewheat flour
• 285g peanut butter (xylitol-free)
• 1 egg
• 1 cup of water
• 2 tablespoons honey

Combine all ingredients in a bowl and mix until it forms a stiff dough. Place on a floured surface and roll out until around half an inch thick. Use a bone-shaped cookie cutter to cut out individual treats (or simply cut into small rectangles). Place on a baking sheet and bake at 180°C or gas mark 4 for 15-20 minutes.

Store in an airtight container. These treats will keep in the fridge for up to one month, or in the freezer for up to six months. If frozen, make sure to defrost completely before use.

• 225g pure pumpkin puree
• 110g rolled oats

Use a food processor to blend the oats until they’re smooth. Add the pumpkin puree and mix well. Take a teaspoon of the mixture and use the palms of your hands to roll the mixture into small balls.

Store in an airtight container. You can keep these for up to one week in the fridge, or up to a month in the freezer. Defrost well before use.

• 110g plain yoghurt
• 110ml water
• Blueberries

Mix together the yoghurt and water until smooth. Pour into an ice cube tray (or you can use a silicone mould) until each compartment is ¾ full. Sprinkle around six blueberries into each compartment. Place in the freezer until fully frozen.

These treats can be kept in the freezer for up to six months. 

• 60g wholewheat flour
• 220g chicken liver

Use a food processor to blend the flour and chicken liver together until it forms a puree. spread the mixture into a silicon tray with small sections, and bake at 180°C or gas mark 4 for 15-20 minutes.  

This recipe works best if you bake it in a silicone mould with small sections, each around 1.5cm square. If you don’t have a mould, use a baking tray and then cut this treat into small squares while it’s warm out of the oven.

These can be kept in the fridge for up to a month, or for up to six months in the freezer. 

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