Chocolate Chip Chewy Granola Bars

How it scored 45 / 100

Nutrition snapshot

Ingredients 40 listed

• 1 Müesli
  Mix of rolled oats with dried fruit, nuts, seeds, and sometimes added sugars. A breakfast cereal originally from Switzerland.
  Low
• 2 Corn Syrup
  A sweet, nutritive saccharide mixture produced from corn starch hydrolysate. The high-fructose form (HFCS) contains approximately 42% or 55%…
  Moderate
• 3 Semi-Sweet Chocolate
  Chocolate containing chocolate liquor, sugar, cocoa butter, and emulsifier; meets FDA standards for sweet chocolate (>=15% chocolate liquor)…
  Low
• 4 Brown Rice Flour
  Whole-grain flour made by milling unhulled brown rice, retaining bran and germ.
  Low
• 5 Sugar
  Sucrose, a disaccharide of glucose and fructose, refined from sugarcane or sugar beets.
  Moderate
• 6 Corn Syrup Solids
  Dried corn syrup; refined glucose-based sweetener from cornstarch hydrolysis.
  Low
• 7 Glycerol
  Glycerol (glycerin, E422) is a sugar alcohol that is a colorless, viscous, sweet-tasting liquid.
  Low
• 8 Oil
  Generic umbrella term for liquid edible fats; can refer to many distinct oils (vegetable, seed, animal).
  Low
• 9 Invert Sugar
  A mixture of glucose and fructose produced by hydrolyzing sucrose with acid or invertase enzyme.
  Moderate
• 10 Molasses
  Thick, dark syrup byproduct of sugar refining from cane or sugar beet.
  Low
• 11 Soya Lecithin
  A naturally occurring mixture of phospholipids (phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol) extracted from soybean …
  Low
• 12 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 13 Cocoa
  Powder produced from roasted, ground cocoa beans (Theobroma cacao) with most of the cocoa butter removed.
  Safe
• 14 Citric Acid
  Citric acid (E330), a weak organic acid naturally present in citrus fruit and produced commercially via Aspergillus niger fermentation.
  Low
• 15 Natural And Artificial Flavouring
  A blanket label for proprietary flavor mixtures combining naturally derived flavor constituents (essential oils, extracts, distillates) with…
  Low
• 16 Tocopherol-Rich Extract
  Tocopherol-rich extract — a natural extract of mixed tocopherols (vitamin E forms) from vegetable oils, used as a natural antioxidant.
  Low
• 17 Caramel
  Caramel: a dark colorant made by controlled heat treatment of food-grade carbohydrates; four classes (E150a-d) differ by manufacturing react…
  Moderate
• 18 Prune
  Dried plum (Prunus domestica), a whole-food fruit product with no additives.
  Safe
• 19 Oat Flakes
  Rolled or flaked whole grain oats (Avena sativa) produced by steaming and rolling oat groats.
  Safe
• 20 Whole Wheat Flakes
  Flaked whole-grain wheat used in cereals.
  Low
• 21 High Oleic Canola Oil
  Canola oil bred to contain higher levels of monounsaturated fat (oleic acid).
  Safe
• 22 Fortified Wheat Flour
  Wheat flour to which specific micronutrients (typically iron, thiamin, riboflavin, niacin, and folic acid) have been added during milling to…
  Low
• 23 Calcium Carbonate
  Calcium carbonate (CaCO3), a naturally occurring mineral (limestone, chalk) used as a calcium source, anticaking agent, and pH regulator in …
  Low
• 24 Skimmed Milk Powder Low
• 25 Plain Caramel
  Plain (Class I) caramel colour, produced by controlled heat treatment of carbohydrates without ammonium or sulphite compounds. Of the four c…
  Low
• 26 Cocoa Paste
  Cocoa paste (chocolate liquor) is the ground product of roasted cacao beans.
  Safe
• 27 Cocoa Butter Safe
• 28 Dextrose
  D-glucose, a simple sugar (monosaccharide). Produced commercially by complete enzymatic or acid hydrolysis of corn starch.
  Moderate
• 29 Vanillin
  4-hydroxy-3-methoxybenzaldehyde, the principal flavor compound of vanilla; produced naturally or synthetically (from guaiacol or lignin).
  Low
• 30 Coconut Oil
  Edible oil extracted from coconut (Cocos nucifera) flesh; ~90% saturated fat (mostly medium-chain triglycerides, primarily lauric acid).
  Low
• 31 Palm Oil
  Edible oil extracted from the mesocarp of the fruit of Elaeis guineensis (oil palm). Semi-solid at room temperature; ~50% saturated fat (mos…
  Moderate
• 32 Preservative
  Generic umbrella term for unspecified preservative additive(s).
  Low
• 33 Wheat Flour
  Powder ground from wheat grain (Triticum aestivum). Contains starch, gluten-forming proteins (gliadin, glutenin), bran, and germ depending o…
  Low
• 34 Barley Malt Flour
  Flour milled from barley (Hordeum vulgare) that has been germinated (malted) and dried.
  Low
• 35 Nicotinic Acid
  Nicotinic acid (niacin or vitamin B3, pyridine-3-carboxylic acid). E375 is the EU additive code for its use as a vitamin/nutrient added to f…
  Low
• 36 Reduced Iron
  Elemental iron powder (Fe) produced by reducing iron oxide with hydrogen or carbon monoxide; used as a food fortificant.
  Low
• 37 Thiamin Mononitrate
  Synthetic, stable form of vitamin B1 (thiamine). The nitrate salt is preferred for fortification because it tolerates heat and humidity bett…
  Low
• 38 Riboflavin
  Riboflavin (vitamin B2), a water-soluble B vitamin. Used as a yellow-orange food color (E101) and as a vitamin fortificant.
  Low
• 39 Folic Acid
  Synthetic form of folate (vitamin B9). Pteroylmonoglutamic acid, a water-soluble B vitamin essential for DNA synthesis and red blood cell fo…
  Low
• 40 Artificial Flavouring
  Synthetic flavor compounds not derived from natural sources (spices, fruits, vegetables, meats, dairy, fermentation products, etc.). Defined…
  Moderate