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Made Good ORGANIC SOFT BAKED OAT BARS cinnamon bun
Photo: Open Food Facts contributors (CC BY-SA)

Cereal bars

Made Good ORGANIC SOFT BAKED OAT BARS cinnamon bun

5.3 oz (150 g)

Poor out of 100 High confidence
  • Ultra-processed
  • Contains added sugars
  • Contains seed oils
  • Certified organic
  • Contains whole grains
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Why it scores 21

Made Good ORGANIC SOFT BAKED OAT BARS cinnamon bun scores 21 out of 100 (Poor) under GoodSwap’s published rules. What moved the score most:

  1. Corn syrup: An added sugar. Strong
  2. Invert sugar: An added sugar. Strong
  3. 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 snack bars

The same kind of product, at least 10 points higher, sold in the US. Never paid placements.

The Receipt

ORGANIC SOFT BAKED OAT BARS cinnamon bun

START100

Ingredients

  • Corn syrup
    Strong An added sugar. [1][2][3]
  • Invert sugar
    Strong An added sugar. [1][2][3]
  • Sugar
    Strong An added sugar. [1][2][3]
subtotal−50

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [4]
  • 3 kinds of ultra-processing markers
    Emerging Industrial additive classes found: flavoring, humectant and industrial sugar or starch hydrolysate. [4]
subtotal−21

Nutrition per 100 g

  • Sugars 20 g / 100 g
    Strong Very high in sugar. [1]
  • Saturated fat 1.7 g / 100 g
    Strong Contains some saturated fat. [5]
  • Salt 0.7 g / 100 g
    Strong High in salt. [6]
  • Energy 400 kcal / 100 g
    Info Energy-dense for its weight. [2]
  • Fiber 6.7 g / 100 g
    Strong A good source of fiber. [2]
subtotal−13

Bonuses

  • Certified organic
    Info Carries a certified-organic label. [7][8]
subtotal+5
TOTAL 21Poor

100 − 79 = 21

Can’t score above 79. Contains corn syrup, an ingredient of high concern. [1][2][3]

GTIN 00687456215662 · 2026-07-03

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy400 kcal
Fat13.3 g
Saturated fat1.7 g
Trans fat0 g
Carbohydrates66.7 g
Sugars20 g
Added sugars10 g
Fiber6.7 g
Protein6.7 g
Salt0.7 g

Serving: 1 portion (30 g)

Ingredients

High Moderate Not recognized Tap an ingredient for its evidence and rules.
Label text, as published

PURE GLUTEN FREE OATS, GLUTEN FREE OAT FLOUR, DATE PASTE, VEGETABLE GLYCERIN, SUNFLOWER OIL, BROWN RICE SYRUP, INVERT CANE SYRUP, CANE SUGAR, VANILLA DRIZZLE (COCOA BUTTER, CANE SUGAR, TAPIOCA STARCH, RICE SYRUP SOLIDS, RICE MALTODEXTRIN, VANILLA EXTRACT), TAPIOCA STARCH, GROUND CHIA SEEDS, BAKING POWDER, CINNAMON, NATURAL FLAVORS, VEGETABLE EXTRACTS (SPINACH, BROCCOLI, CARROTS, TOMATOES, BEETS, SHIITAKE MUSHROOMS), SEA SALT

Allergens and diets

Contains: Gluten

  • Vegan
  • Vegetarian
  • Not gluten-free
  • Palm-oil-free

Always check the package: recipes change.

Packaging

Composite material, Recycled paper

Context only: no points in v1.

Healthiest cereal bars in the US

More from Made Good

Sources

  1. Guideline: sugars intake for adults and children

    World Health Organization · Mar 4, 2015 · Agency assessment

    “In both adults and children, WHO recommends reducing the intake of free sugars to less than 10% of total energy intake”

    who.int

  2. Dietary Guidelines for Americans, 2025–2030

    U.S. Department of Health and Human Services and U.S. Department of Agriculture · January 2026 · Regulator

    “Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”

    cdn.realfood.gov

  3. Added and free sugars should be as low as possible

    European Food Safety Authority · Feb 28, 2022 · Agency assessment

    “Sugar consumption is a known cause of dental caries.”

    efsa.europa.eu

  4. Ultra-processed foods: what they are and how to identify them

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  5. Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline

    World Health Organization · Jul 17, 2023 · Agency assessment

    “WHO recommends that adults and children reduce saturated fatty acid intake to 10% of total energy intake (strong recommendation).”

    who.int

  6. Sodium reduction (fact sheet)

    World Health Organization · May 11, 2026 · Agency assessment

    “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

  7. Regulation (EU) 2018/848 of 30 May 2018 on organic production and labelling of organic products

    European Union (Official Journal) · May 30, 2018 · Law

    eur-lex.europa.eu

  8. 7 CFR 205.102 Use of the term "organic" (National Organic Program)

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Feb 17, 2010 · Law

    “Any agricultural product that is sold, labeled, or represented as “100 percent organic,” “organic,” or “made with organic (specified ingredients or food group(s))” must be: (a) Produced in accordance with the requirements specified in § 205.101 or §§ 205.202 through 205.207”

    ecfr.gov

  9. Ultra-processed food exposure and adverse health outcomes: umbrella review of epidemiological meta-analyses

    BMJ · Feb 28, 2024 · Peer-reviewed

    “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

  10. Ultra-Processed Diets Cause Excess Calorie Intake and Weight Gain: An Inpatient Randomized Controlled Trial of Ad Libitum Food Intake

    Cell Metabolism · July 2019 · Peer-reviewed

    doi.org

  11. Re-evaluation of the traditional diet-heart hypothesis: analysis of recovered data from Minnesota Coronary Experiment (1968-73)

    BMJ · Apr 12, 2016 · Peer-reviewed

    “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

  12. Dietary Fats and Cardiovascular Disease: A Presidential Advisory From the American Heart Association

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  13. Dietary Linoleic Acid and Risk of Coronary Heart Disease: A Systematic Review and Meta-Analysis of Prospective Cohort Studies

    Circulation · Oct 28, 2014 · Peer-reviewed

    “These data provide support for current recommendations to replace saturated fat with polyunsaturated fat for primary prevention of CHD.”

    doi.org