Sourdough Breakfast Bars with Jam

Ingredients

• 75 none grams sourdough discard (1/3 cup)
• 120 none grams coconut oil, melted (1/2 cup)
• 80 none grams honey (1/3 cup)
• 180 none grams oats, old-fashioned or instant oats work (2 cups)
• 140 none grams all-purpose flour (1 cup)
• 5 none grams salt (1 teaspoon)
• 160-215 none grams jam of choice (1/2 cup- 2/3 cup ) (see notes)

Instructions

1. Mix together the sourdough discard, melted coconut oil, and honey.75 grams sourdough discard, 120 grams coconut oil, melted, 80 grams honey
2. 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
3. Press a little more than half of the mixture into an 8x8 pan lined with parchment paper. Press the mix into the pan well with a piece of parchment paper.
4. Spread the jam overtop keeping the jam away from the sides about ½ inch.160-215 grams jam of choice (see notes)
5. 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. 
6. Bake at 350 degrees Fahrenheit for 30-35 minutes until the edges are browning.
7. Let cool on the counter until room temperature and then place them in the fridge for at least 30 minutes before slicing.
8. Cut into 12 slices.
9. Store on the counter for 3-5 days in an airtight container or in the fridge 1-2 weeks.