Let Me Tell You About These Sourdough Bars…
Alright, so if you ever find yourself with way too much sourdough starter (been there, mate), you start getting creative. These Sourdough Breakfast Bars with Jam were born on one of those more-chaotic-than-average mornings when the toaster just gave up and my youngest accused me of “breakfast sabotage” (dramatic, I know). But hey, at least the bars turned out amazing—even if the kitchen looked like a flour tornado hit it! Honestly, half the time I make these just to avoid wasting that little bit of starter I always seem to have. Pro tip: if you spill some flour, just call it ambiance.
Why You’ll Go Wild For These
I make these when I want something homemade but also—let’s be real—can’t face another sad bowl of cereal. My family practically fights over the last piece (which is ridiculous, because I always hide a square for myself). If you love that bright-sour tang from sourdough and the sweet smoosh of jam (raspberry’s my top pick, but use whatever’s lurking in the fridge), you’re set. Oh! And they’re forgiving. Forgot to let the starter bloom? Eh, just chuck it in. Overbaked them a bit? They’re still good dunked in coffee. The only thing that ever annoyed me: when the jam oozes out the side in the oven. Actually, I’ve come to like the sticky bits—so go figure.
Your Shopping List (With My Usual Swaps)
- 1 cup active sourdough starter (I’ve used discard when in a pinch, and honestly, it still works.)
- 2 cups rolled oats (Quick oats if you’re in a hurry, but they get mushier.)
- 3/4 cup flour (plain all-purpose, or try whole wheat if you’re feeling virtuous. My gran swore by Gold Medal, but supermarket brands are fine too.)
- 1/2 cup brown sugar (White sugar works, but you lose that cozy flavor.)
- 6 tbsp melted butter (Coconut oil works. I once tried avocado oil out of desperation—it was just okay.)
- 1 tsp cinnamon (Optional, but my lot expect it now!)
- 1/2 tsp salt
- 3/4 cup jam of choice (raspberry for me, but apricot, strawberry, currant… all good. Once I used orange marmalade—kind of weird, but not bad.)
- Optional: Handful of chopped nuts or seeds if you like crunch
Let’s Get Messy: Step-by-Step
- Prep the pan. Line an 8×8 inch tin with parchment (or just butter it if you’re brave—parchment makes less swearing later.) Set oven to 350°F, but if you forget as I sometimes do, it’s not the end of the world.
- Mix the dry stuff. Chuck the oats, flour, sugar, cinnamon, and salt in a bowl. Stir with whatever comes to hand. (I use a giant fork; don’t ask why.)
- Wet meets dry. Stir in the melted butter and sourdough starter. Should be clumpy, but if it’s like dry sand, add a spoonful of milk—or water, if you’re running low. This is usually where I sneak a taste. It’s basically breakfast cookie dough, right?
- Layer it up. Pat about two-thirds of the mix into your tin. Smush it down good—no one likes crumbly base (unless it’s you, in which case, press less). Dollop the jam all over the base. I spread it with the back of a spoon. You want it to nearly reach the edge, but not quite.
- Top and bake. Crumble the rest of the mix on top. Sometimes I add some nuts here, or a sprinkle of oats if I’m feeling rustic. Toss it in the oven for 25-30 mins—hang around until the top’s golden and the jam bubbles a bit at the sides. Don’t worry if the top seems soft; these firm up as they cool. I always want to cut them hot, but then it’s a gooey mess—so maybe wait 15 minutes. Or don’t, no judgement.
Mishaps & Honest Notes
- Once, I forgot the salt. Wouldn’t recommend—just bland. But sprinkle a bit extra on top after, and you’re fine.
- I tried doubling the jam—look, more isn’t always better. The middle just sort of oozed everywhere. But—scrapings with a spoon? Delicious.
- These seem to cut better the next day, but they practically never last that long around here.
All the Ways I’ve Tweaked These
- Added toasted coconut once—yum.
- Tried swirling in peanut butter with the jam. Kids loved it, but I thought it was a lot.
- Subbed out butter for olive oil once—honestly, kinda weird. Wouldn’t bother again.
- Left out oats by accident once; huge crumble, almost no bar. Lesson learned.
Got the Right Gear? (Or Almost)
I always use my battered 8×8 tin, but hey—if you’ve only got a loaf tin, go for it. Just cut them longways! No mixer needed; a wooden spoon (or even your hand, if you’re feeling wild) works fine. No parchment? Foil works if you grease it, or just serve ‘em ugly straight from the pan with a spoon—nobody’s judging.
How to Store (Assuming There’s Any Left)
Keep ‘em in a lidded container at room temp for up to 3 days. Maybe a week in the fridge, but in my house, they’re gone by morning. If they go a bit stale, a quick zap in the microwave (5-ish seconds) perks ‘em up.
How I Serve ‘Em
On their own with (too much) coffee, or alongside a yogurt pot—sometimes, if I’m feeling fancy, I dust the top with icing sugar. On weekends, the tradition is to eat them still warm straight from the pan, family style. It’s not sophisticated, but it’s us.
Trial & Error: My Hard-Won Pro Tips
- I once tried rushing the cooling step and regretted it—the bars fell apart and we basically ate oatmeal off plates.
- On second thought, I’d say don’t overwork the dough, or they go a bit tough. Gentle is best!
- Baking too high up in the oven makes the top too brown before the bottom firms—learned that the hard way.
Your Burning Questions (Well, Some of Them)
- Can I use sourdough discard instead of active starter?
Yeah, totally. Actually, discard makes a slightly denser bar, but sometimes I like that. - Can I use less sugar?
You sure can! I’ve dropped it to half before and nobody complained, but it’s less chewy. - Can you freeze these?
Yep! I just wrap them in paper towel and freeze in a bag. They taste pretty good thawed, although if I’m honest, the texture’s a smidge different. Not a dealbreaker though. - Is it okay if I skip the oats?
Honestly, I did that once by accident—whole different result. More cake than bar. Not bad, just… different. - Can I make these vegan?
I haven’t—not sure I’d want to lose the butter flavor—but coconut oil does work if you’re going dairy free. - What’s the best jam?
No rules here, mate. Whatever you want. I once used shop-bought apricot and homemade currant—the currant won, hands down.
And, just to go a bit off script—last time I tried these with a lemony marmalade, I got so distracted by the dog barking at the postman that I forgot them. They baked an extra ten minutes, but oddly, everyone said they’d never been better. So maybe it’s not such a science after all.
Ingredients
- 1 cup active sourdough starter
- 1 1/2 cups rolled oats
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, melted
- 1/3 cup honey or maple syrup
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup fruit jam (strawberry or raspberry recommended)
Instructions
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1Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper.
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2In a large bowl, mix together the sourdough starter, melted butter, honey, and vanilla extract until well combined.
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3Stir in the oats, flour, baking soda, and salt to create a thick batter.
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4Spread about two-thirds of the batter evenly into the prepared pan. Spoon the jam over the surface and gently spread.
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5Dollop the remaining batter over the jam and lightly swirl with a knife for a marbled effect.
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6Bake for 30 minutes or until golden brown. Cool completely before slicing into bars.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
220cal
Protein:
4 gg
Fat:
8 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
32 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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