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Oat Haus Brownie Batter Granola Butter
Photo: Open Food Facts contributors (CC BY-SA)

Food

Oat Haus Brownie Batter Granola Butter

12 oz

Bad out of 100 Medium confidence
  • Ultra-processed
  • High in saturated fat
  • Contains added sugars
  • Contains emulsifiers studied for gut effects
  • Seed-oil free
  • Contains whole grains
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Why it scores 17

Oat Haus Brownie Batter Granola Butter scores 17 out of 100 (Bad) under GoodSwap’s published rules. What moved the score most:

  1. Maple syrup: An added sugar. Strong
  2. 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.

The Receipt

Brownie Batter Granola Butter

START100

Ingredients

  • Maple syrup
    Strong An added sugar. [1][2][3]
  • Sugar
    Strong An added sugar. [1][2][3]
  • Chocolate (sweetened, ingredient)
    Strong Contains added sugar. [1]
  • Mono- and diglycerides
    Strong In the NutriNet-Santé cohort, higher intakes of mono- and diglycerides of fatty acids (E471 and E472) were associated with higher cardiovascular risk; cause and effect is not established. [4][5][6]
subtotal−49

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [6]
subtotal−18

Nutrition per 100 g

  • Sugars 15.6 g / 100 g
    Strong High in sugar. [1]
  • Saturated fat 15.6 g / 100 g
    Strong Very high in saturated fat. [7]
  • Energy 531 kcal / 100 g
    Info Energy-dense for its weight. [2]
  • Fiber 6.2 g / 100 g
    Strong A good source of fiber. [2]
subtotal−16
TOTAL 17Bad

100 − 83 = 17

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

Can’t score above 79. High in fat and saturated fat (above the front-of-pack "high" level). [8]

GTIN 00850023066282 · 2026-06-15

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy531 kcal
Fat40.6 g
Saturated fat15.6 g
Trans fat0 g
Carbohydrates43.8 g
Sugars15.6 g
Added sugars15.6 g
Fiber6.2 g
Protein6.3 g
Salt0.2 g

Serving: 2 tbsp (32 g)

Ingredients

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

GLUTEN-FREE OATS, OLIVE OIL, MAPLE SYRUP, COCONUT OIL*, CHOCOLATE CHIPS (CANE SUGAR, CHOCOLATE LIQUOR, COCOA BUTTER), CACAO POWDER, MONO & DI-GLYCERIDES (EMULSIFIER), NATURAL BROWNIE BATTER TYPE FLAVOR, ROSEMARY EXTRACT, SALT.

Allergens and diets

Contains: Wheat, Gluten

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

Always check the package: recipes change.

More from Oat Haus

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. Food additive emulsifiers and risk of cardiovascular disease in the NutriNet-Santé cohort: prospective cohort study

    BMJ · Sep 6, 2023 · Peer-reviewed

    “This study found positive associations between risk of CVD and intake of five individual and two groups of food additive emulsifiers widely used in industrial foods.”

    doi.org

  5. Re-evaluation of mono- and di-glycerides of fatty acids (E 471) as food additives

    European Food Safety Authority · Nov 10, 2017 · Agency assessment

    “The available studies did not raise any concern with regard to genotoxicity.”

    doi.org

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  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. Guide to creating a front of pack (FoP) nutrition label for pre-packed products sold through retail outlets

    Department of Health and Social Care / Food Standards Agency (GOV.UK) · Nov 8, 2016 · Regulator

    “Table 3: Criteria for drinks (per 100ml)”

    assets.publishing.service.gov.uk

  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. Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome

    Nature · Mar 5, 2015 · Peer-reviewed

    “carboxymethylcellulose and polysorbate-80, induced low-grade inflammation and obesity/metabolic syndrome in wild-type hosts and promoted robust colitis in mice predisposed to this disorder.”

    doi.org

  12. Randomized Controlled-Feeding Study of Dietary Emulsifier Carboxymethylcellulose Reveals Detrimental Impacts on the Gut Microbiota and Metabolome

    Gastroenterology · March 2022 · Peer-reviewed

    “Relative to control subjects, CMC consumption modestly increased postprandial abdominal discomfort and perturbed gut microbiota composition in a way that reduced its diversity.”

    doi.org