Sourdough Breakfast Bars with Jam Recipe

Introduction

Sourdough Breakfast Bars with Jam are a delicious way to use sourdough discard while creating a wholesome, satisfying start to your day. These bars combine oats, honey, and your favorite jam for a naturally sweet and chewy treat. Perfect for breakfast on the go or a midday snack.

Ingredients

• 75 grams sourdough discard (⅓ cup)
• 120 grams coconut oil, melted (½ cup)
• 80 grams honey (⅓ cup)
• 180 grams oats, old-fashioned or instant (2 cups)
• 140 grams all-purpose flour (1 cup)
• 5 grams salt (1 teaspoon)
• 160-215 grams jam of choice (½ cup – ⅔ cup)

Instructions

1. Step 1: In a mixing bowl, combine the sourdough discard, melted coconut oil, and honey. Stir until smooth and evenly mixed.
2. Step 2: Add the oats, flour, and salt to the wet mixture. Mix until everything is thoroughly combined.
3. Step 3: Line an 8×8-inch pan with parchment paper. Press a little more than half of the oat mixture firmly into the pan using another piece of parchment paper to help press evenly.
4. Step 4: Spread the jam over the pressed oat layer, keeping it about ½ inch away from the edges to prevent it from spilling over.
5. Step 5: Cover the jam layer with the remaining oat mixture and gently press it down with parchment paper. Avoid pressing too hard to keep the jam from oozing out.
6. Step 6: Bake at 350°F (175°C) for 30–35 minutes, or until the edges turn golden brown.
7. Step 7: Allow the bars to cool to room temperature on the counter, then refrigerate for at least 30 minutes before slicing.
8. Step 8: Cut into 12 even bars and serve.

Tips & Variations

• For extra flavor, try adding a teaspoon of cinnamon or vanilla extract to the oat mixture before baking.
• Use your favorite homemade or store-bought jam, such as raspberry, apricot, or strawberry.
• To make the bars nut-free, avoid adding nuts or substitute with seeds like sunflower or pumpkin seeds for an extra crunch.
• Pressing the mixture firmly but gently ensures the bars hold together without squeezing jam out during baking.

Storage

Store the bars in an airtight container at room temperature for 3-5 days or in the refrigerator for 1-2 weeks. For best texture, refrigerate before slicing and enjoy chilled or at room temperature. Reheat briefly in the microwave if you prefer them warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for a nuttier flavor and added fiber, though the texture may be a bit denser.

What if I don’t have sourdough discard? Can I make these without it?

Sourdough discard adds flavor and moisture, but you can substitute it with an equal amount of yogurt or applesauce if you don’t have discard on hand.

Sourdough Breakfast Bars with Jam Recipe

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★★★★★

4.9 from 100 reviews

• Author: Lila
• Total Time: 1 hour 40 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

Delightful Sourdough Breakfast Bars with Jam are a perfect on-the-go breakfast or snack option. Made using sourdough discard, oats, and sweetened naturally with honey, these bars are baked to golden perfection and layered with your favorite jam, creating a deliciously chewy and fruity treat that keeps well for days.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• 75 grams sourdough discard (⅓ cup)
• 120 grams coconut oil, melted (½ cup)
• 80 grams honey (⅓ cup)

Dry Ingredients

• 180 grams oats, old-fashioned or instant oats work (2 cups)
• 140 grams all-purpose flour (1 cup)
• 5 grams salt (1 teaspoon)

Topping

• 160–215 grams jam of choice (½ cup– ⅔ cup)

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Instructions

1. Prepare Wet Mixture: In a mixing bowl, combine the sourdough discard, melted coconut oil, and honey thoroughly until the mixture is smooth and homogenous.
2. Add Dry Ingredients: Stir in the oats, all-purpose flour, and salt into the wet mixture until everything is evenly combined. The dough will be thick and slightly sticky.
3. Press Base Layer: Line an 8×8 inch baking pan with parchment paper. Press a little more than half of the dough mixture firmly into the pan, using a piece of parchment paper to avoid sticking, ensuring the layer is even and compact.
4. Spread Jam Layer: Carefully spread the jam over the pressed base layer, leaving about ½ inch space from the edges to prevent the jam from spilling out during baking.
5. Top Layer: Cover the jam layer with the remaining dough mixture. Lightly press this top mixture down evenly with parchment paper. Be gentle to avoid squeezing the jam out at the edges.
6. Bake: Preheat the oven to 350°F (175°C). Bake the assembled bars for 30-35 minutes or until the edges turn a light golden brown.
7. Cool and Chill: Remove the pan from the oven and let it cool on the counter to room temperature. Then place it in the fridge for at least 30 minutes to firm up, which makes slicing easier.
8. Slice and Serve: Cut the chilled bars into 12 equal slices using a sharp knife.
9. Storage: Keep the bars stored in an airtight container on the counter for 3-5 days or refrigerate them for up to 1-2 weeks to maintain freshness.

Notes

• You can use any jam flavor of your choice; raspberry, strawberry, or apricot are delicious options.
• Press the dough firmly but not too hard, to avoid jam leaking out during baking.
• Chilling the bars before slicing helps them hold their shape better.
• Store in airtight containers to maintain freshness.
• If you don’t have sourdough discard, you can substitute with an equal amount of plain yogurt for a similar texture.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: sourdough discard, breakfast bars, jam bars, baked oatmeal bars, healthy breakfast, sourdough recipe, easy breakfast, snack bars