These homemade teething stars are a simple, wholesome snack perfect for little hands and sore gums. Made with just a few nutritious ingredients like oats, sweet potato, and chia seeds, they’re soft enough for babies to gnaw on but firm enough to hold their shape. Whether you're looking for a teething-friendly option or an easy finger food, these biscuits are a great make-ahead addition to your baby's snack rotation.
Ingredients
- 1 cup oats – Use rolled or quick oats and grind them into a fine flour using a food processor.
- 1 cup mashed cooked sweet potatoes (220g)
- 1 tablespoon chia seeds
- 2 tablespoon melted butter
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
Substitutes
- No oats? Use any whole grain flour like whole wheat or spelt flour. Avoid almond or coconut flour, as they won’t work.
- Dairy-free? Replace butter with coconut oil or avocado oil.
Steps
- Make Oat Flour – Add oats to a food processor and blend until they turn into a fine flour.
- Add Remaining Ingredients – Mix in the sweet potato, chia seeds, melted butter, vanilla extract, and cinnamon.
- Blend Until Dough Forms – Continue blending until everything comes together into a smooth dough.
- Roll Out Dough – Place the dough between two sheets of parchment paper and roll it out to about ¼-inch thickness.
- Cut Into Shapes – Use a pizza cutter or cookie cutters to create small, easy-to-hold pieces.
- Bake – Transfer biscuits (still on the parchment paper) to a baking sheet and bake at 350°F (175°C) for 25 minutes, flipping halfway through, until golden brown.
- Cool Completely – Let the biscuits cool on a wire rack for at least an hour to firm up.
Notes
- For teething relief – Freeze the biscuits for at least an hour to provide a soothing chew for babies.
- For younger babies – If not teething, microwave briefly to soften before serving.
- For extra flavor & nutrition – Try spreading on peanut butter, yogurt, or a fun dip.
- Storage – Store in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator.
