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


Nutritional facts are based on a single serving
Calories 250
Total fat 8g
Saturated fat 1.5g
Trans fat 0g
Cholesterol 0mg
Sodium 140mg
Carbohydrate 38g
Dietary fiber 4g
Sugars 17g
Protein 4g
Calcium 2%DV
Iron 15%DV


  1. Heat  convection oven to 300°F . Heat honey, oil and corn syrup in heavy saucepan on medium heat until blended, stirring frequently. Remove from heat and stir in vanilla.
  2. Combine  oats, 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.
  3. Bake  for 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.

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