Jam Filled Sourdough Breakfast Bars

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

Jam Filled Sourdough Breakfast Bars

Turn your sourdough discard into something truly delicious with these yummy breakfast bars. They are packed with oats and wholesome ingredients and are easy to make ahead so you have a quick and satisfying breakfast waiting for you. If you are always looking for fun new ways to use your discard, this one is going to be a favorite.

Prep Time5

Cook Time35

Total Time40

Servings: servings

Author: Carlee

Ingredients

½ cup sourdough discard
½ cup melted unsalted butter
⅓ cup light brown sugar packed
2 cups old fashioned oats
1 cup white whole wheat flour
1 teaspoon salt
⅔ cup jam or preserves

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.

Nutrition

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