These easy sourdough discard strawberry jam breakfast bars are a deliciously nutritious way to start your day. They are great for an on the go breakfast, or just a snack in the middle of the day.
If you are a breakfast lover like me, you will truly enjoy this recipe, as it has everything a good breakfast should- oats, honey, jam and more!
Be sure to also check out a few of my other favorite breakfast recipes, such as my sourdough bagels or sourdough discard crepes!
These easy sourdough discard strawberry jam breakfast bars have simple, clean ingredients- they are nutritious and very filling, so it’s a great snack to have stocked in your pantry. One that the whole family will enjoy!
Tools You May Need
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9×13 glass pan
Small saucepan
Spoon (for jam)
Ingredients:
2/3 cup sourdough discard
1 cup honey
1 cup melted coconut oil
4 cups of oats (I used old fashioned)
2 cups flour
2 tsp salt
1 cup strawberry jam (adjust to your liking)
Instructions:
Preheat the oven to 375 degrees Fahrenheit.
Begin by lightly melting coconut oil in a small saucepan.
Transfer the lightly melted coconut oil into a large bowl, and add in sourdough discard and honey.
TIP: If your sourdough discard is straight from the fridge and cold, you can add it into the saucepan with the coconut oil to warm it up while the coconut oil melts.
Then, stir in the oats, flour and salt. Mix until fully incorporated.
OPTIONAL: Line a 9×13 glass pan with parchment paper. Usually I don’t line mine, I just place ingredients directly into the bare glass pan and the bars always come out just fine!
Add about slightly more than half of the mixture into pan. Press down firmly. I used a layer of parchment paper, and the bottom of a flat measuring cup to press my mixture down.
Next layer- spread the jam over the top.
Put the remainder of the mixture on top of the jam. Distribute evenly, pressing the mixture down lightly.
Bake at 375 for about 30-35 min.
Wait for the pan and contents to cool down completely, before cutting into bars.
Once cooled, using a bench scraper, cut evenly into bars.
How to Serve
These bars can be enjoyed on their own, but they are even better when paired with a delicious cold glass of milk. The breakfast bars are also wonderful with cup of coffee or tea!
Sourdough Discard Strawberry Jam Breakfast Bars
These easy sourdough discard strawberry jam breakfast bars are a deliciously nutritious way to start your day. They are great for an on the go breakfast, or just a snack in the middle of the day. If you are a breakfast lover like me, you will truly enjoy this recipe, as it has everything a good breakfast should- oats, honey, jam and more!
Ingredients
- 2/3 cup sourdough discard
- 1 cup honey
- 1 cup melted coconut oil
- 4 cups of oats (I used old fashioned)
- 2 cup flour
- 2 tsp salt
- 1 cup strawberry jam (adjust to your liking)
Instructions
Preheat oven to 375 degrees Fahrenheit.
Begin by melting coconut oil in a small saucepan.
Transfer lighlty melted coconut oil into a large bowl and add in sourdough discard and honey. Mix the wet ingredients together.
Then, stir in the oats, flour and salt. Mix until fully incorporated.
OPTIONAL: Line a glass 9x13 pan with parchment paper. (I don't always use parchment paper, I just place ingredients directly in the bare glass pan. The bars come out perfectly fine even without parchment paper.)
Add a little more than half of the mixture into pan. Press down firmly. I used a layer of parchment paper, and the bottom of a flat measuring cup to press my mixture down.
For the next layer- spread the jam over the top.
Put the remainder of the mixture on top of the jam. Distribute evenly, pressing down lightly.
Bake at 375 for about 30 min.
Notes
Wait for it to cool down completely, before cutting into bars.
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