Chocolate Granola Parfaits made with OREO

Chocolate Granola Parfaits made with OREO

Fresh berries brighten and balance the rich cocoa notes of Chocolate Granola made with OREO. Layered with creamy honey yogurt and a chewy and homemade strawberry fruit leather topping further elevate this textural take on the classic chocolate-strawberry pairing.


11 servings, 6.25 oz. each

  • Chocolate Granola
  • 1-1/4 oz. honey
  • 3/4 oz. light corn syrup
  • 3/4 oz. vegetable oil
  • 1/2 tsp. vanilla extract
  • 4-1/2 oz. old-fashioned oats
  • 3/4 oz. brown sugar
  • 1/2 oz. OREO Base Cake
  • 1/2 oz. OREO Small Cookie Pieces
  • 1/4 tsp. salt
  • 1/4 oz. black cocoa powder powder
  • 1/4 oz. unsweetened cocoa powder
  • 2 oz. OREO Medium Cookie Pieces

  • Strawberry Fruit Leather
  • 19 oz. fresh strawberries, pureed, strained
  • 5 oz. granulated sugar
  • 1/2 oz. lemon juice

  • Honey Vanilla Yogurt
  • 30 oz. nonfat plain Greek yogurt
  • 4 oz. honey
  • 1/4 tsp. vanilla extract
  • 19-1/4 oz. fresh strawberries, cut into 1/2-inch pieces

Nutrition per serving

  • Calories


  • Total fat

    5 g

  • Saturated fat

    1 g

  • Trans fat

    0 g

  • Cholesterol

    <5 mg

  • Sodium

    135 mg

  • Carbohydrate

    52 g

  • Dietary fiber

    4 g

  • Sugars

    38 g

  • Protein

    11 g

  • Vitamin A

    0 %DV

  • Vitamin C

    60 %DV

  • Calcium

    8 %DV

  • Iron

    10 %DV


Chocolate Granola: Heat honey, corn syrup and oil in heavy saucepan on medium heat until well blended, stirring frequently. Remove from heat; stir in vanilla.

Combine oats, brown sugar, OREO Base Cake, OREO Small Pieces and salt in large bowl. Add honey mixture; stir gently until combined. Stir in cocoa powders. Spread mixture onto parchment paper-lined sheet pan.

Bake in 300°F convection oven 1 hour. Cool completely on pan. Toss with OREO Medium Pieces in large bowl. Store in airtight container at room temperature until ready to use.

Strawberry Fruit Leather: Cook strawberry puree, sugar and lemon juice in heavy saucepan on medium heat until very thick. Pour onto half sheet-size silicone mat, spreading mixture to within 1 inch of edges. Place silicone mat inside a standard baking sheet.

Bake in 150°F convection oven 3 hours or until center of mixture is no longer tacky. Cool completely on pan. Cut into eleven 3/4-inch-wide strips. Store in airtight container at room temperature until ready to use.

Honey Vanilla Yogurt: Mix yogurt, honey and vanilla until smooth. Refrigerate until ready to use.

For Each Serving: Pipe or scoop 3 oz. Honey Vanilla Yogurt into 6 to 8-oz. serving glass. Top with 1 oz. Chocolate Granola and 1-3/4 oz. chopped strawberries. Garnish with 1 piece (3/4 oz.) Strawberry Fruit Leather.