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Oats Overnight Shake
Photo: Open Food Facts contributors (CC BY-SA)

Breakfasts

Oats Overnight Shake

2.2 oz/63 g

Poor out of 100 Medium confidence
  • Ultra-processed
  • Contains non-nutritive sweeteners
  • Contains added sugars
  • Seed-oil free
  • Contains whole grains
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Why it scores 38

Oats Overnight Shake scores 38 out of 100 (Poor) under GoodSwap’s published rules. What moved the score most:

  1. Maple syrup: An added sugar. Strong
  2. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  3. Sugars 14.3 g / 100 g: High in sugar. Strong

Every line of the math is on The Receipt below, with its evidence tier and sources.

Better protein shakes

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

The Receipt

Oats Overnight Shake

START100

Ingredients

  • Maple syrup
    Strong An added sugar. [1][2][3]
  • Protein blend (unspecified)
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [4]
  • Milk protein concentrate / isolate
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [4]
  • Rice protein
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [4]
  • Natural flavors
    Info "Natural flavor" is a legal category (21 CFR 101.22(a)(3)): flavor substances from spices, fruits, vegetables, meat, dairy or fermentation. [5][4]
  • Sunflower lecithin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [4]
  • Monk fruit extract
    Emerging WHO (2023) recommends against using non-sugar sweeteners to control body weight (conditional recommendation); US dietary guidelines advise limiting them. [6][2]
subtotal−30

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [4]
  • 4 kinds of ultra-processing markers
    Emerging Industrial additive classes found: emulsifier, flavoring, industrial protein and non-nutritive sweetener. [4]
subtotal−22.5

Nutrition per 100 g

  • Sugars 14.3 g / 100 g
    Strong High in sugar. [1]
  • Saturated fat 1.6 g / 100 g
    Strong Contains some saturated fat. [7]
  • Salt 0.8 g / 100 g
    Strong High in salt. [8]
  • Energy 381 kcal / 100 g
    Info Energy-dense for its weight. [2]
  • Fiber 7.9 g / 100 g
    Strong A good source of fiber. [2]
subtotal−10
TOTAL 38Poor

100 − 62.5 = 37.5 → 38

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

GTIN 00810090750101 · 2026-05-31

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy381 kcal
Fat7.1 g
Saturated fat1.6 g
Trans fat0 g
Carbohydrates57.1 g
Sugars14.3 g
Added sugars4.8 g
Fiber7.9 g
Protein23.8 g
Salt0.8 g

Serving: 1 bottle (80 g)

Ingredients

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

CERTIFIED GLUTEN FREE WHOLE GRAIN ROLLED OATS, PROTEIN BLEND (MILK PROTEIN CONCENTRATE, RICE PROTEIN), APPLES (POWDER, DICED), OAT MYLK (OAT FLOUR, NATURAL FLAVOR), DATE POWDER, MAPLE SUGAR, CHIA SEEDS, FLAXSEED, HEMP HEARTS, NATURAL FLAVORS, COCONUT OIL POWDER, SUNFLOWER LECITHIN, GROUND CINNAMON, HIMALAYAN PINK SALT, MONK FRUIT.

Allergens and diets

Contains: Milk, Gluten

  • Not vegan
  • Not gluten-free
  • Palm-oil-free

Always check the package: recipes change.

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. 21 CFR 101.22 Foods; labeling of spices, flavorings, colorings and chemical preservatives

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Dec 19, 2016 · Law

    “whose significant function in food is flavoring rather than nutritional.”

    ecfr.gov

  6. WHO advises not to use non-sugar sweeteners for weight control in newly released guideline

    World Health Organization · May 15, 2023 · Agency assessment

    “The recommendation is based on the findings of a systematic review of the available evidence which suggests that use of NSS does not confer any long-term benefit in reducing body fat in adults or children.”

    who.int

  7. 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

  8. 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

  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