Breakfast cereals
Open Nature Granola Cinnamon Bun
12 oz
Score
- High in sugar
- Contains added sugars
- Contains seed oils
- Contains whole grains
Why it scores 36
Open Nature Granola Cinnamon Bun scores 36 out of 100 (Poor) under GoodSwap’s published rules. What moved the score most:
- minus 20 points Sugar: An added sugar. Strong
- minus 20 points Molasses: An added sugar. Strong
- minus 14 points Sugars 27.6 g / 100 g: Very high in sugar. Strong
Every line of the math is on The Receipt below, with its evidence tier and sources.
Better breakfast cereals
-
Classic Bircher Apple Cinnamon Almond Muesli Cereal Seven Sundays · 12 oz (340 g) Less sugar · No added sugars Score 97 out of 100 , 61 points higher -
Qi'a Gluten-Free Oatmeal – Cinnamon Pumpkin Seed Nature's Path · 8 oz Less sugar · No added sugars Score 91 out of 100 , 55 points higher -
Sprouted Crunchy Cereal Cinnamon Raisin Food For Life · 16 oz (454 g) Less sugar · No seed oils Score 71 out of 100 , 35 points higher -
Blueberry Almond Crunch Cereal Cascadian Farm Less sugar · No added sugars Score 79 out of 100 , 43 points higher -
Old Country Style Muesli Whole Grain Hot or Cold Cereal Bob's Red Mill · 1.13 kg Less sugar · No added sugars Score 84 out of 100 , 48 points higher
The same kind of product, at least 10 points higher, sold in the US. Never paid placements.
The Receipt
Granola Cinnamon Bun
Ingredients
- Sugar minus 20 points
- Molasses minus 20 points
- Malt syrup minus 10 points
Nutrition per 100 g
- Sugars 27.6 g / 100 g minus 14 points
- Saturated fat 1.7 g / 100 g minus 1 points
- Salt 0.5 g / 100 g minus 1 points
- Energy 448 kcal / 100 g minus 2 points
- Fiber 6.9 g / 100 g plus 4 points
100 − 64 = 36
Can’t score above 79. Contains sugar, an ingredient of high concern. [1][2][3]
Can’t score above 79. High in sugars (above the front-of-pack "high" level). [6]
Nutrition per 100 g
| Energy | 448 kcal |
|---|---|
| Fat | 13.8 g |
| Saturated fat | 1.7 g |
| Trans fat | 0 g |
| Carbohydrates | 74.1 g |
| Sugars | 27.6 g |
| Added sugars | 25.9 g |
| Fiber | 6.9 g |
| Protein | 8.6 g |
| Salt | 0.5 g |
Serving: 2/3 cup (58 g)
Ingredients
- WHOLE ROLLED OATS
- CANE SUGAR (high concern)
- RICE FLOUR
- EXPELLER PRESSED CANOLA OIL
- OAT SYRUP SOLIDS
- MOLASSES (high concern)
- CINNAMON
- SALT
- VANILLA EXTRACT
- BARLEY MALT SYRUP (high concern)
- NATURAL FLAVOR
- MIXED TOCOPHEROLS (VITAMIN E TO MAINTAIN FRESHNESS)
Label text, as published
WHOLE ROLLED OATS, CANE SUGAR, RICE FLOUR, EXPELLER PRESSED CANOLA OIL, OAT SYRUP SOLIDS, MOLASSES, CINNAMON, SALT, VANILLA EXTRACT, BARLEY MALT SYRUP, NATURAL FLAVOR, MIXED TOCOPHEROLS (VITAMIN E TO MAINTAIN FRESHNESS).
Allergens and diets
Contains: Gluten
- Not gluten-free
- Palm-oil-free
Always check the package: recipes change.
Sources
-
Guideline: sugars intake for adults and children
“In both adults and children, WHO recommends reducing the intake of free sugars to less than 10% of total energy intake”
who.int
-
Dietary Guidelines for Americans, 2025–2030
“Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”
cdn.realfood.gov
-
Added and free sugars should be as low as possible
“Sugar consumption is a known cause of dental caries.”
efsa.europa.eu
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Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline
“WHO recommends that adults and children reduce saturated fatty acid intake to 10% of total energy intake (strong recommendation).”
who.int
-
“For adults, WHO recommends less than 2000 mg/day of sodium (equivalent to less than 5 g/day salt), or just under a teaspoon.”
who.int
-
“Table 3: Criteria for drinks (per 100ml)”
assets.publishing.service.gov.uk
-
“replacement of saturated fat in the diet with linoleic acid effectively lowers serum cholesterol but does not support the hypothesis that this translates to a lower risk of death from coronary heart disease or all causes.”
doi.org
-
“These data provide support for current recommendations to replace saturated fat with polyunsaturated fat for primary prevention of CHD.”
doi.org