Add oats to a food processor and blend until they turn into a fine flour. Add the rest of the ingredients and blend until a dough forms.
Using a rolling pin, roll out the dough between two pieces of parchment paper to ¼-1/2 inch thick.
Cut into rectangles (I like to use a pizza cutter) or circles or any shapes you wish using cookie cutters. You want them to be easy for little hands to grab.
Simply lift the bottom parchment paper with the cut out biscuits and transfer to a baking sheet. Bake for 25 minutes, flipping halfway through, until golden brown. Cool on a cooling rack for at least an hour.
Freeze for at least an hour before serving.
Video
Notes
Store cooled biscuits in an airtight container for 3 days at room temperature or up to a week in the refrigerator.
I highly recommend freezing them and serving straight from the freezer for teething babies. Otherwise, reheat in the microwave until soft.