Premium Cats Recipe

Cat Treat Bars

1. 1

   Preheat and prepare

   Preheat the oven to 325°F (160°C). Line a small baking sheet or loaf pan (about 8x4 inches) with parchment paper or lightly grease it with a little oil.

2. 2

   Combine wet ingredients

   In a medium bowl, combine the drained, flaked tuna, shredded cooked chicken, and flaked salmon. Add the beaten egg, plain canned pumpkin, and the teaspoon of fish or olive oil. Mix with a fork until evenly distributed.

3. 3

   Add dry ingredients

   Sprinkle the whole wheat flour and oat flour over the meat mixture. Add the dried catnip if using. Stir until the mixture comes together into a thick, slightly sticky dough. If the mixture seems too dry and crumbly, add up to 1 tablespoon of water, 1 teaspoon at a time, until it holds together; if too wet, add a little extra oat flour (1 teaspoon at a time).

4. 4

   Shape and chill

   Transfer the mixture into the prepared pan and press it firmly and evenly into a compact layer about 1/2 inch thick. Smooth the top with the back of a spoon. Chill in the refrigerator for 10–15 minutes to help it set (optional but helpful for cleaner slicing).

5. 5

   Bake

   Bake in the preheated oven for 18–22 minutes, until the edges are lightly golden and the interior is set. These treats should be cooked through but not dry out completely — you want a slightly tender bar that can be broken into small pieces for portioning.

6. 6

   Cool and portion

   Remove from oven and let cool in the pan for 10 minutes, then lift out using the parchment and transfer to a wire rack to cool completely. Once cooled, cut into small bite-size pieces appropriate for your cat (about 1/2 inch squares for most cats, smaller for kittens or tiny cats).

7. 7

   Optional garnish

   If using freeze-dried fish flakes or crushed shrimp, gently press them onto the top of the slightly tacky bars or brush the tops with the additional 1/2 tsp salmon oil and sprinkle the flakes so they adhere.

8. 8

   Storage

   Store cooled treats in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze in a single layer on a tray until solid, then transfer to a freezer-safe container or bag for up to 2 months. Thaw in the refrigerator before serving.