Mix pureed carrot, mashed banana and honey in a medium bowl.
Add ground pellets and ground oats. Mix until blended.
Knead in your hands for 1-2 minutes. It'll probably be pretty sticky.
Place dough on large piece of parchment paper and cover with plastic wrap. Roll dough to about ⅛” thickness. Peel off plastic wrap.
Score flattened dough with large knife in 1-inch cross sections like tiles. You’re not separating the tiles, just scoring them for easy breaking apart later.
Transfer parchment onto cookie sheet and bake at 325F for about 30-40 minutes, checking to make sure they don’t over-brown.
Turn off the oven, leaving the cookie sheet in the oven for another hour until the treats dry to crispness.
Remove from oven and cool completely on cooling rack.
Break the tiles apart - easy! – and store in a zip lock bag in the fridge.
Roll and knead the dough in your hands. Next make little balls or take small cookie cutters and make cool shapes.
Then, get a cookie sheet ready with parchment paper and put cookies on it. And preheat your oven to 300 degrees Fahrenheit.
When oven comes up to temperature place treats in. They should cook for about 18 minutes, but leave them in the oven until it cools, this will cause them to be crunchy.
Place one cup of dry oatmeal in a bowl and mix it with a raw egg. (You can also add a bit of the egg's crumbled shell for extra calcium if you'd like!)
Add between 2 and 3 tablespoons of honey to the mixture as a sweetener.
Spread the mixture onto a cookie sheet that has been greased with a small amount of vegetable oil, and bake it in an oven heated to 350 degrees for 8 to 10 minutes or until set.
Once done, take the cookie sheet out and let it cool before cutting the oatmeal mixture into small, bite-sized pieces. Refrigerate any uneaten treats for up to 3 days.