These gluten-free copycat whenever bars are soft, chewy, moist, and taste just like the real thing. Plus, they are super easy to make!
We are always looking for on-the-go snacks or granola bars and these Copycat Whenever Bars are the perfect treat! They are soft, chewy, moist, and I think they taste just like the real thing. They even look like the real thing!
Can you tell which one is Pamela's brand and which one is 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, lol!
The recipe below is for a copycat Oat Blueberry Lemon Bar. But you can use any add-ins you'd like... chocolate chips, nuts, coconut, various fresh or frozen fruits, etc.
Easy steps
Start by mixing together some fresh or frozen blueberries and starch in a small bowl.
Also, toast the almonds on a baking sheet at 350 degrees until fragrant, about 5 minutes.
In a medium-sized mixing bowl, whisk together some almond flour, oats, tapioca or arrowroot, salt, xanthan gum, baking soda, cinnamon, and nutmeg. Set aside.
In a large mixing bowl, beat together non-hydrogenated shortening and brown sugar or coconut palm sugar.
In a separate bowl whisk together an egg, honey, lemon juice, and vanilla. Beat the wet ingredients into the dry. Then, slowly incorporate the dry ingredients.
Fold in the blueberries and almonds. Form into small rectangles and place them on a greased or lined baking sheet.
Bake at 350 degrees for 10 to 12 minutes, or until nicely browned. Cool completely on a wire rack.
Expert tips
- The recipe below is for a copycat Oat Blueberry Lemon Bar. But you can use any add-ins you'd like... chocolate chips, nuts, coconut, various fresh or frozen fruits, etc.
- I add a Tbsp. of starch only when using fresh or frozen fruit to help soak up the excess liquid. If not using fresh or frozen fruit, you can omit the extra Tbsp. of starch.
- I have only tested this recipe with non-hydrogenated shortening. While I would imagine butter or coconut oil would work, I can't guarantee the results.
Looking for more recipes?
Or these Gluten-Free Granola Bars and Rice Krispy Rolls from Allergy Awesomeness look amazing too!
If you’ve tried these Copycat Whenever Bars or any other recipe on the blog please let me know in the comments below!
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Copycat Whenever Bars
Ingredients
- 2 Cup blanched almond flour - very finely ground
- ½ Cup tapioca or arrowroot flour
- ½ tsp. salt
- ½ tsp. xanthan gum
- ½ tsp. baking soda
- ½ tsp. cinnamon
- ¼ tsp. nutmeg
- ½ tsp. lemon juice
- ½ Cup Spectrum non-hydrogenated shortening - coconut oil or room temperature Earth Balance butter may work
- ½ Cup agave nectar or honey
- ¾ Cup coconut palm sugar or brown sugar - Whenever bars are quite sweet-reduce to ½ C if desired
- 1 Tbsp. vanilla
- 1 Large egg - a "flax egg" may work
- 1 ½ Cup gluten free quick cooking oats
- 1 Cup Frozen or Fresh Blueberries - or any add-in desired
- ½ Cup Sliced Almonds - or any add-in desired
- 1 tablespoon Arrowroot, Tapioca, or Cornstarch - to coat fruit
Instructions
- Preheat oven to 350 degrees.
- In a small bowl, mix together the blueberries and 1 tablespoon arrowroot flour, tapioca flour, or cornstarch. Set aside.
- Place almonds on a large cookie sheet and toast until fragrant, around 5 minutes. Set aside
- In mixing bowl, combine the almond flour, tapioca, cinnamon, nutmeg, soda, oats, xanthan gum, and salt.
- In a large mixing bowl, beat the shortening and palm sugar until combined.
- In a separate bowl, whisk together the egg, agave or honey, lemon juice, and vanilla.
- Add the egg mixture to the sugar/shortening mixture, and beat to thoroughly combine.
- Add the flour mixture and stir until well combined.
- Fold in the blueberries and almonds.
- On a well greased or parchment lined baking sheet, form batter into small rectangles and place at least 2 inches apart.
- Bake 9-12 minutes, or until browned.
- Cool completely on wire rack.
Add Your Own Notes
Notes
- The recipe below is for a copycat Oat Blueberry Lemon Bar. But you can use any add-ins you'd like... chocolate chips, nuts, coconut, various fresh or frozen fruits, etc.
- I add a Tbsp. of starch only when using fresh or frozen fruit to help soak up the excess liquid. If not using fresh or frozen fruit, you can omit the extra Tbsp. of starch.
- I have only tested this recipe with non-hydrogenated shortening. While I would imagine butter or coconut oil would work, I can't guarantee the results.
- Store leftovers covered at room temperature for 1 to 2 days or can be frozen.
Nutrition
NET CARBS = Total Carbs - Fiber - Allulose - Xylitol
Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
Ann sampson says
Can’t get enough of these!! I use dried cherries and chopped pecans. Also use coconut oil which I’ve “melted” barely in the microwave. Dee-lish!!!!
Cassidy Stauffer says
Oh YAY Ann!!! I'm so excited you like them! Cherries and pecan sound delicious😍
-Cassidy
Joey says
The store bought bars say they are 180 calories. I am wondering if the 615 calories in your bars are for the whole batch.?
Cassidy Stauffer says
Hi Joey! Yeah, 615 calories is a lot! I re-ran the nutrition facts program I use and they are now coming up at 475 per bar. While I know this is a lot, the calories are mostly coming from the almond flour and shortening. Even though almond flour is a healthy fat, it still has a lot of calories. I'm sure you could experiment with a gluten free all-purpose flour to make them lower-calorie or make smaller bars for better portion control. Sorry about that!!!
-Cassidy
Joey says
Can you use other sugars that are calorie free?
Cassidy Stauffer says
Yes, that should be fine! As long as you don't replace liquid sweetener with granulated or visa-versa you should be good to go 🙂 I hope you like them!
-Cassidy
Julie Durand says
These are delicious! I usually buy the chocolate chip coconut flavor; I agree to makes these substitute unsweetened coconut for the almonds, chocolate chips for the berries, plus add 1 Tbsp chia seeds.
These took 15 minutes in my oven. I scooped 1/4 cup of dough to make each bar. Also, I used only 1 teaspoon of vanilla, and doubled the lemon, just personal preference:)
Wondering if using Bob’s Red Mill Paleo flour would work instead of the two flours listed? I may try that next time.
Cassidy Stauffer says
Thanks Julie, thank you I'm so happy you happy you liked them!!! I'm not sure if Bob's Red Mill Paleo flour would work or not, humm??? If you try it let me know how it goes!
-Cassidy