Sourdough Breakfast Bars with Jam

4.52 from 150 votes
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These Sourdough Breakfast Bars made with oatmeal and a jam filling are soft and chewy with a delicious fruity flavor. They are easy to make and only have 7 simple ingredients. The honey and jam adds the perfect level of sweetness to these bars. 

overhead view of the sourdough breakfast bars
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This recipe makes the perfect on the go breakfast. Featuring two layers of oat mixture with a sweet jam filling in between, these bars offer the perfect balance of flavors and textures. If you love my chewy sourdough granola bars you’ll love these too. A breakfast treat the whole family will adore! 

view of the jam inside of the sourdough breakfast bars

Reasons you will love this recipe

  • These Sourdough Breakfast Bars with Jam are naturally sweetened with honey and have other wholesome ingredients such as coconut oil and rolled oats. 
  • This recipe is great for breakfast, or also makes a great option for an after-school snack for your kids or even as a naturally sweetened dessert option. 
  • You can easily customize the taste of the bars by using different fruits and flavors for the jam.
  • The prep time for the bars is super quick and they are made in one bowl so there is minimal cleanup.  
sourdough breakfast bars before cutting into bars

What is sourdough discard?

You can think of sourdough discard as leftover sourdough starter. After your starter peaks it begins to fall back down and is no longer ideal for leavening breads and other baked goods, but don’t let the name deceive you! Although it is called “discard” it can be used for many different sourdough discard recipes. It adds moistness, depth of flavor and a slight tang that sourdough is known for. Plus, when the batter is fermented it makes it easier to digest. It can be used in any recipe that uses flour such as Chocolate Chip CookiesSourdough PancakesSourdough Granola Bars, and Sourdough Muffins. You can learn more about Sourdough Discard in this post here

sourdough breakfast bars next to a pink and white napkin

Helpful tools to make this recipe

Square 8″ baking dish – This recipe is made in a square baking dish. I find the 8×8 size to be perfect for the thickness of the bars. 

Parchment paper – Using parchment paper helps prevent the bars from sticking to the pan and makes it easier to remove them. 

Kitchen scale or Measuring cups and spoons – The recipe has grams and cups written in it so you can use either form of measurement. However, using your kitchen scale will give more accurate measurements plus you will have less dishes!

sourdough breakfast bars next to a small bowl of jam

Ingredients for Sourdough Breakfast Bars with Jam 

  • Oats – Either old-fashioned rolled oats or instant oats will work for this recipe. 
  • All-purpose flour – I like to use unbleached all-purpose flour. 
  • Sourdough discard – You can use sourdough discard straight from the fridge or at room temperature. 
  • Coconut oil- Melt the coconut oil before adding to the ingredients. To melt, you can simply add it to the microwave for a few seconds at a time. 
  • Honey – Honey is used as a natural sweetener. If you’d like, you could also use maple syrup. 
  • Salt – Any type of salt works for this recipe. 
  • Jam – You can use any type of jam flavor you’d like, such as raspberry or strawberry. If you would like to keep the bars naturally sweetened, look for a jam that does not use sugar. You can make homemade jam or find jams that only contain fruit and no added sugar at the grocery store. You can also have fun with the flavor of the jam and try other fruits such as apples, cranberries, or apricots. 
sourdough breakfast bar freshly baked before cutting into bars

How to make Sourdough Breakfast Bars with Jam 

In a large mixing bowl, mix the sourdough discard, melted coconut oil, and honey together. Stir and then add the oats, flour, and salt. Mix until combined. The mixture will be slightly greasy which is to be expected.

Next, line the baking dish with parchment paper. Dump a little more than half of the mixture into an 8×8 square baking pan. Press the mix into the pan with a piece of parchment paper and your fingers. You want to really press this mixture into the pan so it holds together. 

side by side of the oat mixture in an 8 x 8 inch pan and then pressed into the pan

Spread the jam overtop keeping the jam away from the sides about ½ inch to prevent burning. I’ve made this recipe with 1/2 cup and 2/3 cup jam. If you prefer a thicker layer of jam use 2/3 cup. 

side by side of adding the jam on top of the bars and then top with the remaining oat mixture

Cover the jam with the remaining mixture. Lightly press the entire mixture into the pan with a piece of parchment paper. Do not press too hard to avoid the jam from squeezing out.

Bake in a 350 degree Fahrenheit oven for 30 minutes. Let the bars cool on the counter until room temperature and then put them in the fridge for at least 30 minutes before slicing. 

Cut the Sourdough Breakfast Bars into 12 slices and enjoy!

sourdough breakfast bars sliced

Tips for success with this recipe

  • Be sure to press the mixture into the baking dish firmly for the bottom layer. This helps the bars stay together better after you cut them. 
  • Don’t skip lining the pan with parchment paper. This helps the bars from sticking to the pan and then you can easily lift the bars out by pulling up on the side of the parchment paper. Using a piece of parchment paper in your hand to press the mixture into the pan will help prevent the mixture from sticking to your fingers and evenly press the mixture down. 
  • Let the bars cool before you slice them. Allowing them to cool and adding them to the fridge for 30 minutes helps the bars set and will help prevent them from falling apart. 
Sourdough breakfast bars next to a spoonful of raspberry jam

Storage for the Sourdough Breakfast Bars with Jam

To store the Sourdough Breakfast Bars, add them to an airtight container and store them on the counter for 3-5 days or in the fridge for 1-2 weeks. 

Add-in ideas for the Sourdough Breakfast Bars

What is great about these bars is that they are easy to customize! Use whatever type of jam you’d like and you can also add other add-ins such as a few swirls of peanut butter or a nut butter such as almond butter for more of a PB&J vibe, or you can add nuts in the mixture with the oats, such as walnuts or pecans for crunch.

oatmeal sourdough breakfast bars with a layer of jam next to a small bowl of raspberry jam
4.52 from 150 votes

Sourdough Breakfast Bars with Jam

These Sourdough Breakfast Bars made with oatmeal and a jam filling are soft and chewy with a delicious fruity flavor. They are easy to make and only have 7 simple ingredients. The honey and jam adds the perfect level of sweetness to these bars.
Prep: 10 minutes
Cook: 30 minutes
Cool Time: 1 hour
Total: 1 hour 40 minutes
Servings: 12 bars
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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 oats work, 2 cups
  • 140 grams all-purpose flour, 1 cup
  • 5 grams salt, 1 teaspoon
  • 160-215 grams jam of choice (see notes), ½ cup- ⅔ cup

Instructions 

  • Mix together the sourdough discard, melted coconut oil, and honey.
    75 grams sourdough discard, 120 grams coconut oil, melted, 80 grams honey
  • Add in the oats, flour and salt. Mix until combined.
    180 grams oats, old-fashioned or instant oats work, 140 grams all-purpose flour, 5 grams salt
  • Press a little more than half of the mixture into an 8×8 pan lined with parchment paper. Press the mix into the pan well with a piece of parchment paper.
  • Spread the jam overtop keeping the jam away from the sides about ½ inch.
    160-215 grams jam of choice (see notes)
  • Cover with the remaining mixture. Lightly press the entire mixture into the pan with a piece of parchment paper. Do not press too hard that the jam squeezes out. 
  • Bake at 350 degrees Fahrenheit for 30-35 minutes until the edges are browning.
  • Let cool on the counter until room temperature and then place them in the fridge for at least 30 minutes before slicing.
  • Cut into 12 slices.
  • Store on the counter for 3-5 days in an airtight container or in the fridge 1-2 weeks. 

Notes

  • Note on jam measurement– For a thinner layer of jam use a 1/2 cup. If you prefer a thicker layer or a sweeter bar use 2/3 cup.
  • Really press the mixture into the pan to help the bars stay together after baking.
  • You can use any type of jam for this. We like to use strawberry or raspberry.
  • You can swap coconut oil for butter in this recipe.

Nutrition

Serving: 1bar, Calories: 246kcal, Carbohydrates: 35g, Protein: 3g, Fat: 11g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 167mg, Potassium: 81mg, Fiber: 2g, Sugar: 12g, Vitamin A: 0.2IU, Vitamin C: 1mg, Calcium: 13mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Emily Christensen

Welcome to Country Roads Sourdough! Here, I share my no-stress approach to making sourdough bread. I’m so excited to share my time-saving hacks, spill my best-kept tips and tricks, and whip up a bunch of my favorite sourdough recipes with you.

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4.52 from 150 votes (128 ratings without comment)

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78 Comments

  1. Stephanie says:

    5 stars
    Ok so I already commented once but had to come back and give another because I tried another variation.
    1. Weighing the ingredients is far better than using measuring cups- in my opinion.
    2. I added 2 tablespoons of smooth peanut butter to the oatmeal mixture and used strawberry preserves. Oh my word!!! Peanut butter and jelly bars!! YUM!

    1. Emily Christensen says:

      I’ve heard peanut butter is good in these I need to try it!! Thanks for sharing.

    2. Michaela says:

      5 stars
      These are so good!!! Super easy to throw together and love that they’re healthy.

  2. Dawn says:

    Can’t wait to try these! One reviewer said she used peanut butter and jam. That would be a great way to add protein, but would I mix the 2 together & then spread the combo over the bottom layer?

  3. Stephanie says:

    5 stars
    This was not only delicious but deliciously easy!
    Although mine ended up more like dessert bars! I layered lemon curd and blackberry jam in the middle and it is heaven!!! Do not hesitate to make these!

    1. Emily Christensen says:

      Ooh yum I need to do that mix!

  4. Sandra says:

    Could these be fermented overnight on the counter?

    1. Emily Christensen says:

      Yes I would just do the oat mixture and then add the jam right before baking.

  5. Jessica Thomé says:

    Have you made these using whole wheat flour? Just curious to add a little more fiber. Maybe flax and chia seeds?

    1. Emily Christensen says:

      Shouldn’t be an issue adding whole wheat! I also know many people have had success adding chia seeds.

  6. Shelley R says:

    Hi- I made these over the weekend and they were a HUGE HIT! If there are left overs…. Should we store them on the counter? Or fridge?? Thank you!!

    1. Emily Christensen says:

      I’m so glad you all liked them. You can keep them on the counter for 3-5 days or in the fridge for longer. I usually just keep them in the fridge to keep them fresh for longer.

  7. Aubrey says:

    5 stars
    These are so good! I normally don’t leave reviews but I made some last week and already made a second batch this morning. Used the Kirkland strawberry jam from Costco. Delicious! Very easy to make!

    1. Emily Christensen says:

      Thanks for the review. I’m so glad you liked them!

  8. Tiffany says:

    5 stars
    Amazing recipe! Used my homemade fig jam and they were perfect! Thank you for the recipe!!!

  9. Tessa says:

    5 stars
    I haven’t made the recipe yet, but it looks divine! Instructions are straight forward and easy to follow as well. One question I have before making them is whether or not you’ve tried freezing these? I’m pregnant with my third and due in August, so I’m prepping freezer meals/snacks to make my life easier once the baby comes. I know my older boys would love these and they’d be perfect for snacks at school! I’m praying these freeze well, either once they’ve been cooked or before that step!

    1. Emily Christensen says:

      I haven’t frozen them but I’m confident they will freeze well after baking!