Tag: oatmeal

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Pumpkin Oatmeal Puffs

A fluffy bite-sized puff- flavored for the season! Makes about 20-25 quarter-sized treats.

Ingredients:

  • 1/2 cup rolled oats
  • 1/4 cup canned pumpkin
  • 1 tbsp raw pepitas (roughly chopped)
  • 2 tsp sugar
  • 1 egg white
  • 1/8 tsp baking soda
  • *1/8 tsp cinnamon
  • *1/8 tsp ground cloves
  • *1/8 tsp ground nutmeg
  • *(You can substitute these 3 spices for a total of 1/2 tsp of pumpkin pie spice.)

    • Directions:

    1. Preheat the oven to 300 F.
    2. Use a food processor to pulse the rolled oats into a coarse meal.
    3. In a medium bowl, add the oats, sugar, baking soda, and spices and mix briefly.
    4. Add the pumpkin and egg white into the dry ingredients and mix until thoroughly combined.
    5. Spoon the mixture into a ziplock or pastry bag, and snip off a small piece of the corner to pipe the batter onto a cookie sheet lined with parchment or foil. The dots should be rounded, roughly the size of a nickel – quarter.
    6. Bake for 12 minutes, then let cool before serving to your birds!

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    Oatmeal Peanut Butter Cookies

    Cookies are a great way to incorporate healthy foods for your birds. Try adding crushed pellets into the dry mix or adding powdered vitamins.

      Ingredients
  • 1/2 cup mashed banana
  • 1/2 cup chunky peanut butter (natural, unsalted, unsweetened is great too!)
  • 1/2 cup honey
  • 1 tsp vanilla
  • 1 cup rolled oats
  • 1/2 cup all purpose flour (or try whole wheat!)
  • 1/4 cup nonfat dry milk powder
  • 1 tsp ground cinnamon
  • 1/4 tsp baking soda
  • 1 cup raisins

      • Directions

    1. Preheat oven to 350 F. Lightly coat a cookie sheet with cooking spray. (Silpat mats are an alternative to sprays).

    2. In a large bowl stir together: banana, peanut butter, honey, and vanilla. In a small bowl combine: oats, flour, milk powder, cinnamon, and baking soda. Add the mixed dry ingredients into the bowl with the wet ingredients and stir until thoroughly mixed and then add raisins.

    3. Drop 1 1/2″ dough balls onto the cookie sheet and press lightly to flatten. They don’t expand much, so feel free to try and create the heart shapes!

    4. Bake for 14 to 16 minutes or until browned. Let cool and store in an airtight container or plastic bag for up to 3 days. These can also be frozen for up to 2 months, just thaw before serving.