Sourdough Breakfast Oatmeal Jam Bars
These sourdough breakfast oatmeal jam bars are the perfect mix of chewy, sweet, and satisfying. Made with rolled oats, sourdough discard, and fruit jam, they’re a wholesome morning treat or snack. You can easily make them gluten-free, dairy-free, or vegan with a few simple swaps. Ideal for meal prep and freezer-friendly, this easy-to-make recipe turns your discard into something truly delicious.
Ingredients
- 1 cup sourdough discard
- 1 ½ cups rolled oats
- 1 cup all-purpose flour
- ½ cup honey
- ½ cup unsalted butter melted
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup fruit jam strawberry, raspberry, or your favorite
- ½ cup chopped nuts optional
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper and lightly grease it.
- Mix Dry Ingredients: In a large bowl, whisk oats, flour, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, mix melted butter, sourdough discard, and honey until smooth. Add wet to dry and stir to combine. If dry, add 1 tbsp milk.
- Layer the Base: Press half of the mixture into the pan evenly and firmly.
- Add the Filling: Spread fruit jam evenly across the base. Microwave jam briefly if too thick.
- Top the Bars: Sprinkle remaining oat mixture over the jam layer. Lightly press it down without compacting.
- Bake: Bake for 25–30 minutes until top is golden brown and edges are crisp.
- Cool: Let cool in the pan for at least 30 minutes before slicing.
- Slice and Serve: Use parchment to lift out, slice into 12 bars. Chill in fridge before slicing for cleaner edges.
- Store: Store in airtight container at room temp for 5 days, refrigerate up to 10 days, or freeze up to 3 months.
Notes
Nutritional Info (per bar, estimated)
- Calories: 220
- Carbohydrates: 32g
- Protein: 4g
- Fat: 10g
- Fiber: 2g
- Sugar: 15g
- Sodium: 100mg
