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Copycat Whenever Bars {Gluten Free}

We are always looking for on-the-go snacks or granola bars and one of our favorite snacks are the Pamela’s brand Whenever Bars. I wanted to make my own copycat recipe because if we run out I’m not always able to run to the health food store, plus they cost about $5.00 for a box of 6 bars!

These are soft, chewy, moist, and I think they taste just like the real thing. They even look like the real thing. See!

Can you tell which one is the Pamela’s brand and which one is the Cassidy’s brand? Mine is on the right and I promise, the one on the left is an actual Pamela’s Whenever Bar… not just 2 of mine I sat side by side πŸ™‚

This is a basic Whenever Bar recipe, I just chose to use blueberries and almonds. But you can use any add-ins you’d like… chocolate chips, nuts, coconut (maybe use coconut oil instead of shortening… humm, I’ll have to try that!) various dried fruits,Β etc. I didn’t have any dried blueberries so I used frozen. If you use frozen, like me, mix in 1 Tbsp of arrowroot or cornstarch per cup. If you use dried fruit, soak in hot water until plump then drain and pat dry before use. If you add nuts you should toast them on 350 for a few minutes or until fragrant before adding them to the batter. The recipe below is for a copycat Oat Blueberry Lemon Bar.


4.3 from 3 reviews
Copycat Whenever Bars
  • 2 C blanched almond flour, Honeyville brand
  • ½ C tapioca or arrowroot flour
  • ½ tsp. salt
  • ½ tsp. xanthan gum (I'm going to experiment with using psyllium husks instead... I'll keep you posted)
  • ½ tsp. baking soda
  • ½ tsp. cinnamon
  • ¼ tsp. nutmeg
  • ½ tsp. lemon juice
  • ½ C Spectrum non-hydrogenated shortening (coconut oil or room temperature Earth Balance butter may work)
  • ½ C agave nectar or honey
  • ¾ C coconut palm sugar or brown sugar, Whenever bars are quite sweet-reduce to ½ C if desired
  • 1 Tbsp. vanilla
  • 1 egg (a "flax egg" may work)
  • 1½ C gluten free quick cooking oats
  • 1½ C Add-Ins (I used 1 C frozen blueberries mixed with 1 Tbsp arrowroot and ½ C almonds)
  1. Preheat oven to 350 degrees.
  2. In a small bowl, prepare the fruit. If frozen, mix in 1 Tbsp. arrowroot or cornstarch. If dried, soak in warm water and set aside. Drain and pat dry before adding fruit to batter.
  3. Place nuts on a large cookie sheet and toast several minutes (about 5) until fragrant. Set aside
  4. In a large mixing bowl, beat the shortening and palm sugar until combined.
  5. In a separate bowl, whisk together the egg, agave, and vanilla.
  6. Add the egg mixture to the sugar/shortening mixture, and beat to thoroughly combine.
  7. In another separate bowl, combine the almond flour, tapioca, cinnamon, nutmeg, soda, oats, and salt.
  8. Add the flour mixture and stir until well combined.
  9. Fold in you add-ins.
  10. On a well greased or parchment lined baking sheet, form batter into small rectangles and place at least 2 inches apart.
  11. Bake 9-12 minutes, or until browned.
  12. Cool completely on wire rack.
*Stays good at room temperature only for a day or two, otherwise keep in freezer.

Here’s my picts πŸ™‚





this post is part of Slightly Indulgent Tuesday, Gluten Free Wednesdays, and Allergy Free Wednesdays

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  1. Those look so good and they look just alike!

  2. Very nice job! These look delish!


  3. r. mcnatt and Shirley from GFE-
    Thanks so much! Hope you like them as much as we did!


  4. These look really fantastic, I will have to try them, great for take alongside for snacking!!
    I may try the frozen blueberry or maybe frozen cranberries and chocolate chips, endless possibilities!

  5. Anonymous says:

    Could you use Pamela’s baking and pancake mix in place of the two flours? I haven’t tried Whenever bars but do love the mix for all of my baking, plus the convenience of not having to buy or mix other flours is great.

  6. Thank you sooo much for this! I’ve been wanting to make my own for sometime now. My son LOVES these bars. So thank you for this recipe. I’ll be making these this weekend, all ready for the week. No waste! And fresh ingredients.

    I also think these bars are very sweet (too sweet for me), so I’ll be cutting down the sugar. I might even use Stevia. We’ll see. I’ll let you know how it goes! πŸ™‚


  7. I wonder if quinoa flakes could be substituted for the oats. My son has oat allergy but momma really needs to make these stat!!

  8. Thank you for all the nice comments πŸ™‚

    Anonymous- I don’t think a pre-made flour mix would work as a 1:1 replacement for the 2 flours. But if you try it, I would start with about 1 or 1/2 C and add more flour til you reach the right consistency. Let me know how it goes if you try it!

    nopeandnada- I don’t know if quinoa would work or not, but I don’t know why it wouldn’t! Let me know if it works!

    Thanks again,

  9. Yum! These look wonderful! I wish we could use almond flour. Thanks so much for sharing at Allergy-Free Wednesday! I hope you’ll come back again this week.

  10. Hi There Cassidy,

    I featured your awesome recipe this week on Allergy-Free Wednesdays. Your recipe and other highlights can be seen here:


    Please join us again this week for more allergy-free fun and inspiration.

    Be Well,

  11. Is there a brand of gluten-free quick-cooking oats you would recommend? I’ve only seen the GF old-fashioned oats

  12. Hi Karen!
    I use the Bob’s Red Mill quick cooking oats. I’ve never tried the old-fashioned oats, I don’t know how they would turn out.
    Hope this helps & let me know what you think!


  13. Is there a substitute for the tapioca or arrowroot flour?? My daughter loves these whenever bars but would love to try to make my own. Thanks for the recipe.

  14. Hi Lisa,

    I’m not sure, but you could try cornstarch because it is very similar to arrowroot and tapioca… but I haven’t tried it and can’t guarantee the results. Hope this helps. Thanks


  15. Yay!!! I am going to try these since I love the Pamela’s version, but they are just a touch too sweet for me, thanks for the recipe:)

  16. Thanks a lot! These are my favorite low in sugar “snack” out there, but a bit pricey. We’re headed out now to pick-up the ingredients, looking SOOOOO forward to making these tonight! I’m going to tone down the added sugar, and throw in some fun add-ins!
    PS: Any update on using the Psyllium husks? as we already have these at home. Thanks again for making & sharing!

    • Hi Eroc – so sorry it’s taken me this long to get back with you!!! For some reason I’m just now seeing your comment – I don’t know how I missed it!!!

      I hope they turned out good for you, and I haven’t made these in awhile so I haven’t experimented with using psyllium husks yet, sorry.


  17. I am so excited to make these, I was just going to come up with a recipe myself and you saved me a lot of time. The chocolate coconut is our favorite. I will be make a tripe batch of these tomorrow! I’m going to do the reduced sugar amount and add some chia seeds in as well. Also, just a note… flax and water soaked chia seeds can be subbed for xanthan gum. Thanks for the recipe!!

  18. Thank you for a great recipe!! Made these tonight and am excited for my kids to try them out tomorrow. So far my husband thinks they are great!! I am not a big fan of spending $5 on a box of these at the store but with kids you need quick grab snacks they will eat so I buy them. Now we can make them at home!

    • Thanks Sara!!! I hope your kids like them too πŸ™‚


      • Hi Cassidy,

        About how many bars does this recipe make? Also, do you have a rough cost for ingredients? Thanks!

        • Cassidy says:

          Hi Darren!

          This makes approximately 7 or 8 bars. I don’t know how much the ingredients cost, most of the ingredients are things I keep on hand. For the cost of the almond flour I use, see my ‘Pantry Essentials’ page (I get mine about $5 a pound). I hope this helps!!!


  19. Thank you Cassidy for this recipe. We are new to gluten-free, milk-free and soy free diets, and enjoy the Whenever Bars but they are too expensive. I was able to get 27 bars for the cost of 2 boxes of the pre-made version. I’m still tinkering with the ingredients, but I am grateful to you for the starting point.

  20. I made these today and they were super delicious! Thanks so much for the recipe- I really enjoy the Pamela’s coconut almond chocolate variety but they are so expensive! Making them yourself is much more cost savvy.


  1. […] immediately starting looking for someone who had tried to make a replica of these, and then I found CassidyCraveableCreations. Β She did a Copy Cat Lemon Blueberry version, however, her household is also dairy, soy and grain […]

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