Could you deep fry the spoons in your oil of choice? Imagine a commercial fry cook from a fast food restaurant. The heat would open the wood pores there by removing moisture content replaced with penetrant from the oil bath. Remove, let cool, and wipe off. In theory I don't believe there's anything wrong with the idea.

Deep frying works well when the oil is held well above water's boiling point, keeping excessive amounts of oil from soaking in because steam escaping from the food keeps excessive oil from entering. That doesn't work with wood.