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| Baked Mackrell, Sweet Potato and Chia Dog Treats |
Making your own pet treats is really satisfying - the same feeling you get from any baking, and you know exactly what’s gone into what you've made. For pets, especially, that matters. Their treats don’t need to be fancy or expensive; they just need to be wholesome, natural, and made with ingredients you trust.
Homemade treats are also a brilliant way to save money. Pet biscuits, chews and even fresh bones are getting more and more expensive, and the costs are starting to get out of hand when. Yet most of the ingredients to make these nourishing little bites that are rich in protein, fibre, healthy fats and contain nothing artificial are sitting in your pantry (okay, maybe not the canned mackrell, but it's cheap to pick up from the grocery store).
What I love most about these treats is how forgiving and adaptable they are. The sweet potato adds natural moisture and gentle sweetness, while the mackerel brings a boost of omega‑rich flavour that dogs absolutely adore. Chia seeds help bind everything together and add a nutritional lift, and the combination of wholemeal flour and rolled oats gives the treats a hearty, rustic texture that feels right at home in a real kitchen.
One thing worth mentioning is the mackerel itself. When you’re mixing the ingredients, the smell can be a bit… enthusiastic. It’s completely normal — canned fish always has a strong aroma when it’s first opened. But once the treats are shaped and baked, that odour mellows right down and virtually disappears. You’re left with firm, wholesome little biscuits that store beautifully and won’t make your kitchen smell like a fish market
It’s also worth being mindful of the ingredients you choose. Always check labels carefully and avoid anything that contains added sweeteners - some, like xylitol, are extremely toxic to dogs even in tiny amounts (often used in peanut butter). Stick to plain, no‑salt‑added options, and choose canned mackerel or other canned fish packed in water or oil rather than brine. It keeps the treats gentle on your dog’s system and ensures you’re working with simple, natural ingredients without adding bad stuff like salt and sugar.
Once cooled, these treats store beautifully in an airtight container, and you can freeze extras for later. They’re economical, nourishing, and made with the same care you put into the food you cook for your family. And there’s something lovely about watching your pet enjoy a treat you made yourself - a small, everyday reminder that the simplest things are often the best.
Watch me make these Homemade Dog Treats here:
Ingredients:
- 1/2 425gm tin of canned mackrell, drained (or equivalent other fish such as sardines, salmon etc)
- 1/2 medium sweet potato, peeled, boiled and mashed
- 1 tablespoon chia seeds soaked in 2 tablespoons of tap water
- 1 egg
- 1 tbsp olive oil
- 1 cup wholemeal flour
- 1 cup natural rolled oats (not instant or flavoured)
Method:
Use a small dipping bowl to mix the chia seeds with the water and set aside to thicken.
Peel, cube, and boil the sweet potato until tender, drain then mash and let it cool.
Place half the can of drained mackerel into a large mixing bowl. Add the mashed sweet potato and the plumped chia seeds, then mash everything together until mostly combined.
Add the egg and olive oil and mix well.
Add the rolled oats and wholemeal flour, stirring until a stiff dough forms. Use your hands to knead the dough for a minute or two until it comes together smoothly. The dough should not be sticky
Turn the dough out onto a lightly floured surface and press it out with the palms of your hands.
Lay a sheet of cling film over the top and roll the dough to your desired thickness — around 10–15 mm for shaped biscuits, or thinner if you prefer small square treats. I usually do both when making treats. Use cookie cutters to cut shapes, or simply slice the dough into small squares with a large knife.
Arrange the treats on an oven tray. They generally don’t stick, so greasing isn’t necessary, but you can use baking paper if you prefer.
Gather any dough scraps, press them together, and re‑roll until all the dough is used.
Bake at 125°C on fan for 1 hour, or until the treats are firm and dry
Transfer to a cooling rack. Store in an airtight container for up to a week, or
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