There’s something comforting about a bar that’s crisp on the edges, soft in the center, and bursting with fruity jam. These sourdough jam bars hit every note.
Sweet, tangy, and delightfully chewy, they’re the kind of snack I find myself reaching for with my afternoon tea — and before I know it, half the pan is gone!
What makes this recipe extra special is the use of sourdough discard — it adds a subtle tang and gives the bars an amazing depth of flavor.
Plus, it’s a great way to reduce waste in the kitchen.
Why You’ll Love This Recipe
Soft-baked texture – chewy oats and sweet jam in every bite
Naturally sweetened – no refined sugar, just honey and jam
Easy to make – mix, press, bake, done!
Great use for discard – a delicious way to reduce sourdough waste
Perfect for snacks – kid-approved and lunchbox-friendly
Customizable – use any jam flavor you love
What You’ll Need (Ingredient Highlights)
Sourdough discard – Adds subtle tang and depth to the crust.
Coconut oil – Keeps the bars moist and naturally dairy-free.
Honey – A natural sweetener that pairs beautifully with fruit.
Oats – Old-fashioned or quick oats both work for that rustic texture.
Flour – All-purpose to bind the crumble together.
Jam – Choose your favorite (I love raspberry, strawberry, or fig!).
Pro Tips Before You Start
If your jam is extra runny, you can reduce it slightly on the stove before using.
Chill before slicing for the cleanest edges.
Use parchment paper to press and shape the layers — it keeps your hands clean and prevents sticking.
How to Make Sourdough Jam Bars
Step 1: Mix the wet base
In a large bowl, combine sourdough discard, melted coconut oil, and honey.
Stir until smooth and glossy.
Step 2: Add the dry ingredients
Add in the oats, flour, and salt.
Stir until a crumbly dough forms and no dry bits remain.
Step 3: Press the bottom layer
Line an 8×8 inch pan with parchment.
Press slightly more than half of the dough into the pan using another piece of parchment to flatten evenly.
Step 4: Spread the jam
Gently spoon your jam over the crust, spreading evenly but leaving a ½-inch border along the edges to prevent overflow.
Step 5: Add the top layer
Crumble the remaining dough over the jam.
Use parchment to lightly press down — just enough to hold it together without squishing the jam.
Step 6: Bake
Bake at 350°F (175°C) for 30–35 minutes, or until golden around the edges and set in the center.
Step 7: Cool and chill
Let the bars cool completely at room temp.
Then refrigerate for at least 30 minutes — this helps firm them up for clean slicing.
Step 8: Slice and enjoy
Cut into 12 neat squares. Grab one… then try not to eat three more right away!
What to Serve It With
I love these bars with a cup of green tea or cold brew coffee.
They’re also fantastic crumbled over yogurt or tucked into lunchboxes for a treat.
Variations / Substitutions
No sourdough? Swap in plain Greek yogurt or applesauce.
Different sweetener? Maple syrup or brown sugar work just fine.
Nutty twist? Stir in chopped walnuts or pecans to the dough.
Vegan? Use maple syrup instead of honey.
Storage & Leftovers
Store the bars in an airtight container:
On the counter: up to 5 days
In the fridge: up to 2 weeks
In the freezer: up to 3 months (just thaw before serving)
FAQs
Can I use frozen fruit instead of jam?
Yes, but cook it down first into a thick compote so it doesn’t make the bars soggy.
Is sourdough discard safe to eat unbaked?
No worries — it’s perfectly safe when baked into recipes like this one.
Can I make these gluten-free?
Absolutely! Just use a 1:1 gluten-free flour blend.
Do I need to refrigerate them?
Not necessarily, but chilling helps them firm up and last longer.
Can I double the recipe?
Yes — use a 9×13 inch pan and bake a bit longer, about 40–45 minutes.
Can I skip the honey?
You can swap it for maple syrup or your preferred liquid sweetener.
Why do I need to chill before cutting?
It helps the bars hold their shape and slice more cleanly.
Final Thoughts
These sourdough jam bars are one of those feel-good, bake-anytime recipes that never disappoint.
They’re flexible, flavorful, and packed with cozy, nostalgic goodness.
Whether you’re looking for a sweet breakfast treat, a snack with tea, or a simple way to use sourdough discard — this one’s a keeper.
Sourdough Jam Bars
Ingredients
Method
- In a large bowl, mix sourdough discard, melted coconut oil, and honey until smooth.
- Add oats, flour, and salt. Mix until fully combined.
- Press slightly more than half of the mixture into a parchment-lined 8×8 pan.
- Spread jam evenly over the base, leaving a ½-inch border.
- Crumble the remaining mixture over the jam. Lightly press to set.
- Bake at 350°F for 30–35 minutes, until golden.
- See full steps with tips & photos → https://theboatshedcafe.com/sourdough-jam-bars/
Notes
- Use a tart jam like raspberry or apricot for a flavor contrast with the sweet base.
- For a nutty twist, replace part of the oats with chopped almonds or pecans.
- Can be made dairy-free and refined sugar-free depending on jam choice.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.