Muesli
365 Whole Foods Market Maple Almond Butter Granola
12 oz
Score
- Ultra-processed
- Contains added sugars
- Contains seed oils
- Contains whole grains
Why it scores 22
365 Whole Foods Market Maple Almond Butter Granola scores 22 out of 100 (Poor) under GoodSwap’s published rules. What moved the score most:
- minus 20 points Maple syrup: An added sugar. Strong
- minus 20 points Sugar: An added sugar. Strong
- minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
Every line of the math is on The Receipt below, with its evidence tier and sources.
Better granola and muesli
-
MAPLE BUTTER Protein Granola Lovebird Not ultra-processed · No seed oils Score 60 out of 100 , 38 points higher -
Granola Almond Butter Michele's · 12 oz Not ultra-processed · No maple syrup Score 58 out of 100 , 36 points higher -
Vanilla Almond Butter Nut Granola Purely Elizabeth · 227 g Not ultra-processed · No seed oils Score 58 out of 100 , 36 points higher -
Peanut butter granola Magic Spoon · 8 oz No added sugars · No seed oils Score 68 out of 100 , 46 points higher -
Honey Almond Protein Granola Magic Spoon · 8 oz No added sugars · No seed oils Score 65 out of 100 , 43 points higher
The same kind of product, at least 10 points higher, sold in the US. Never paid placements.
The Receipt
Maple Almond Butter Granola
Ingredients
- Maple syrup minus 20 points
- Sugar minus 20 points
- Malt syrup minus 10 points
Processing
- Ultra-processed (NOVA 4) minus 18 points
Nutrition per 100 g
- Sugars 20 g / 100 g minus 11 points
- Salt 0.5 g / 100 g minus 1 points
- Energy 467 kcal / 100 g minus 2 points
- Fiber 6.7 g / 100 g plus 4 points
100 − 78 = 22
Can’t score above 79. Contains maple syrup, an ingredient of high concern. [1][2][3]
Nutrition per 100 g
| Energy | 467 kcal |
|---|---|
| Fat | 16.7 g |
| Saturated fat | 0 g |
| Trans fat | 0 g |
| Carbohydrates | 66.7 g |
| Sugars | 20 g |
| Added sugars | 16.7 g |
| Fiber | 6.7 g |
| Protein | 13.3 g |
| Salt | 0.5 g |
Serving: 0.333 Cup (30 g)
Ingredients
- ORGANIC WHOLE GRAIN ROLLED OATS
- ORGANIC MAPLE SYRUP (high concern)
- ALMONDS
- ORGANIC CANE SUGAR (high concern)
- ORGANIC EXPELLER PRESSED CANOLA OIL
- RICE FLOUR
- ALMOND BUTTER POWDER
- ORGANIC OAT SYRUP SOLIDS
- NATURAL FLAVORS
- SALT
- CANE SUGAR (high concern)
- BARLEY MALT SYRUP (high concern)
- MIXED TOCOPHEROLS (ADDED TO MAINTAIN FRESHNESS)
Label text, as published
ORGANIC WHOLE GRAIN ROLLED OATS, ORGANIC MAPLE SYRUP, ALMONDS, ORGANIC CANE SUGAR, ORGANIC EXPELLER PRESSED CANOLA OIL, RICE FLOUR, ALMOND BUTTER POWDER, ORGANIC OAT SYRUP SOLIDS, NATURAL FLAVORS, SALT, CANE SUGAR, BARLEY MALT SYRUP, MIXED TOCOPHEROLS (ADDED TO MAINTAIN FRESHNESS).
Allergens and diets
Contains: Tree nuts, Gluten
- Vegan
- Vegetarian
- 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
-
“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
-
“Greater exposure to ultra-processed food was associated with a higher risk of adverse health outcomes, especially cardiometabolic, common mental disorder, and mortality outcomes.”
doi.org
-
“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