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

  • 1¼ oz.honey
  • ¾ oz.light corn syrup
  • ¾ oz.vegetable oil
  • ½ tsp.vanilla extract
  • 4½ oz.old-fashioned oats
  • ¾ oz.brown sugar
  • ½ oz.OREO Base Cake
  • ½ oz.OREO Small Cookie Pieces
  • ¼ tsp.salt
  • ¼ cocoa powder powder
  • ¼ oz.unsweetened cocoa powder
  • 2 oz.OREO Medium Cookie Pieces

  • Strawberry Fruit Leather

  • 19 oz.freshstrawberries, pureed, strained
  • 5 oz.granulated sugar
  • ½ oz.lemon juice

  • Honey Vanilla Yogurt

  • 30 oz.nonfat plain Greek yogurt
  • 4 oz.honey
  • ¼ tsp.vanilla extract
  • 19¼ oz.freshstrawberries, cut into 1/2-inch pieces

Nutrition per serving

Calories280 Total fat5 gSaturated fat1 gTrans fat0 gCholesterol<5 mgSodium135 mgCarbohydrate52 gDietary fiber4 gTotal Sugars38 gProtein11 gVitamin A0 %DVVitamin C60 %DVCalcium8 %DVIron10 %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.

© Mondelēz International group