Start your morning off right with this jam filled sourdough breakfast bar recipe. It turns discard into a fruity and fiber filled breakfast that you are going to love.

Two bars with oatmeal and sourdough crust sandwiching a raspberry jam filling, ready to eat.

These jam filled sourdough breakfast bars turn discard into a delicious treat. They are easy to put together and are filled with oats and more. Make them ahead of time so you have a quick and easy breakfast waiting for you when you wake up.

If you are like me, you are always looking for fun new ways to use your sourdough discard. The truth is, I almost never make actual sourdough bread.

That doesn’t mean that my starter doesn’t get used in all sorts of fabulous things though. For instance, the sourdough pizza crust recipe gets used probably at least twice a month.

Mixing bowl with thick sourdough, oat, and whole wheat dough inside, ready to be made into bars.

Square pan with raspberry jam spread over the bottom crust of the breakfast bars.

If you are in the mood for rolls, sourdough crescent rolls are always a hit. Or make some sourdough biscuits if you are in a hurry.

We also love using sourdough discard in muffins. If you haven’t tried the oatmeal chocolate chip sourdough muffins, you are missing out!

You can never have to many recipes using sourdough discard, though. If you are like me, and have a hard time throwing it a way, you need something to make every week!

These bars are a great option. They are a lot like a crumb bar with oats and fruit, but aren’t too sweet.

Square baking dish lined with parchment paper filled with sourdough breakfast bars, ready to go in the oven.

Baked and cooled sourdough breakfast bars with raspberry preserves inside and whole wheat and oat crust.

There is a little bit of sugar in the dough, to help balance out the sour starter. Most of the sweetness comes from the jam, though.

Email Me The Link

I'll email this post to you, so you can easily find it later. Plus you’ll get new recipes from me every week!

If you want to make them into a dessert bar instead of breakfast, just add a bit more sugar. They would be great that way too.

I used golden wheat flour in the bars. I like it because it gives you the fiber of whole grain with a lighter taste and texture.

Hand holding sourdough breakfast bar with crumbly oat topping and raspberry jam filling.

You can use all purpose flour or regular whole wheat flour if you prefer. Use whatever you have on hand.

Other than that, just use your favorite kind of jam or preserves. I used raspberry this time, but it would be great with strawberry, peach, or whatever you like.

Storage

These fruity sourdough bars can be stored in an airtight container at room temperature for up to 5 days. Freeze individual bars for longer storage.

Zap a bar in the microwave for a few seconds if you want to warm them back up.

Two sourdough breakfast bars stack on top of each other showing raspberry jam filling with sourdough and oat crust above and below the jam.

5 from 3 ratings

Jam Filled Sourdough Breakfast Bars

Author: Carlee

Servings: servings

Start your morning off right with this jam filled sourdough breakfast bar recipe. It turns discard into a fruity and fiber filled breakfast that you are going to love.

Prep: 5

Cook: 35

Total: 40

Ingredients

Instructions

Preheat oven to 350℉ and line an 8-inch square pan with parchment paper.
In a large bowl, mix together ½ cup sourdough discard, ½ cup melted unsalted butter, and ⅓ cup light brown sugar.
Add in the 2 cups old fashioned oats, 1 cup white whole wheat flour, and 1 teaspoon salt. Stir until combined.
Press ⅔ of the dough into the bottom of the lined baking dish.
Spread ⅔ cup jam or preserves over the dough.
Distribute little bits of the dough over the top of the jam. Once evenly covered, press down on the dough to bring it all together into bars.
Bake for 30-35 minutes. The jam should be bubbling and the dough should be a light golden brown.
Cool completely or even chill some before remove the bars to slice.
Store covered at room temperature for 3-5 days or freeze for longer storage.

Notes

You can use all purpose flour in place of the whole wheat flour if you prefer.