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.

Ingredients

Scale

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)

Instructions

Prepare Wet Mixture: In a mixing bowl, combine the sourdough discard, melted coconut oil, and honey thoroughly until the mixture is smooth and homogenous.
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.
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.
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.
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.
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.
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.
Slice and Serve: Cut the chilled bars into 12 equal slices using a sharp knife.
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