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Ingredients
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Dry Ingredients
Wet Ingredients
Finishing
Method
Prepare Dry Base
Combine dry ingredients
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. In a large bowl, combine 1.5 cups rolled oats, 1 cup whole wheat flour, 1/4 cup old-fashioned oats, and 1/2 tsp baking powder. Whisk briefly to distribute the baking powder and break up any oat clumps.
If you prefer a finer texture, pulse the rolled oats once or twice in a food processor before mixing with the flour.
Mix Wet Ingredients
Prepare bacon and wet mix
Cook bacon until crisp, drain on paper towels, and finely chop 4 slices. In a separate bowl, whisk together 1 egg, 1/4 cup unsweetened applesauce, 1 tablespoon oil, and 1/2 cup unsalted chicken or beef broth until combined. Stir in the chopped bacon (reserve a small amount for garnish if desired).
Form Dough
Pour the wet mixture into the dry ingredients. Stir with a spatula until a stiff dough forms. If the dough is too dry, add broth 1 tablespoon at a time; if too wet, add up to 2 tablespoons of flour. The dough should be firm enough to roll but still slightly tacky.
Turn the dough onto a lightly floured surface (use whole wheat flour). Roll out to about 1/4-inch thickness for standard biscuits, or thicker (3/8-inch) for chewier biscuits.
Cut & Finish
Use a cookie cutter or knife to cut shapes (bone-shaped cutters work well for dog treats). Re-roll scraps and continue cutting until dough is used up.
Place the cut biscuits on the prepared baking sheet about 1/2 inch apart. Lightly brush the tops with a little broth or a beaten egg for a slight sheen. Sprinkle reserved chopped bacon and a pinch (about 1 tbsp) of rolled oats on top of each biscuit and gently press so they adhere.
Bake & Cool
Bake in the preheated 350°F (175°C) oven for 18–22 minutes, until the edges are lightly golden and the centers are set. For a crunchier biscuit, bake an additional 5–10 minutes or reduce oven to 300°F (150°C) and bake another 15–20 minutes to dry them out.
Remove from oven and let cool completely on a wire rack. Cooling fully helps them firm up and makes them easier to store.
Once cooled, store in an airtight container at room temperature for up to 1 week, or refrigerate for up to 3 weeks. For longer storage, freeze in a sealed bag for up to 3 months.