Ingredients
For the Training Bites
- 1 lb (450 g) lean ground chicken
- ¾ cup old-fashioned rolled oats
- ½ cup pumpkin purée (100% pure pumpkin)
- 1 large egg
- ½ cup finely shredded carrots
- 2 tablespoons fresh parsley, finely chopped
Optional Add-Ins
- ¼ cup cooked sweet potato, mashed
- ¼ cup cooked green peas, lightly mashed
- ¼ cup finely shredded zucchini, excess moisture squeezed out
- 1 tablespoon ground flaxseed
- 2–3 tablespoons oat flour, if needed
Instructions
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Blend ½ cup of the rolled oats in a food processor until they form a coarse oat flour, leaving the remaining oats whole for a little texture.
Add the ground chicken, pumpkin purée, egg, shredded carrots, parsley, ground oats, and remaining rolled oats to a large bowl. Mix gently until everything is evenly combined. If the mixture feels too wet, add oat flour a tablespoon at a time until it holds together.
Spread the mixture onto the prepared baking sheet in an even layer approximately ½ inch (1.25 cm) thick. An offset spatula makes it easier to get an even thickness across the whole tray, which helps everything cook through at the same rate.
Bake for 18 to 22 minutes, or until the chicken is completely cooked and reaches an internal temperature of 165°F (74°C). Because this recipe uses raw ground chicken, checking the internal temperature with a meat thermometer is the most reliable way to confirm it’s fully and safely cooked.
Allow the baked mixture to cool slightly, then cut it into very small training-sized squares, roughly ½ inch (1–1.5 cm). A sharp knife or pizza cutter works well for clean, even cuts.
For firmer bites, return the cut pieces to the oven for another 5 to 8 minutes, watching closely so they don’t become overly dry. This step is optional and simply adjusts the texture to your preference.
Allow the training bites to cool completely before serving.