Sourdough Discard Baked Oatmeal Bars
These sourdough discard baked oatmeal bars turn a byproduct of starter maintenance into a genuinely good breakfast — soft, a little indulgent from the chocolate chips, and easy enough to make on a weeknight. Pull out that jar of discard and give them a try, and let me know how they turn out.
Ingredients
- 2 ¼ cups old-fashioned oats
- ½ cup packed light brown sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup semi-sweet chocolate chips
- ⅓ cup pecans chopped
- 6 tablespoons unsalted butter melted and cooled (below 95°F)
- ½ cup sourdough discard unfed and room temperature
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ¼ cups milk
Instructions
- Preheat the oven to 350 degrees. Butter a 9x9 baking dish and line it with parchment paper, then set aside.
- Whisk together oats, brown sugar, baking powder, cinnamon, and salt.
- Stir in the chocolate chips and pecans, then set the bowl aside.
- In a separate bowl, combine the cooled melted butter and sourdough discard.
- Add the eggs and vanilla extract, whisking until fully combined.
- Add the oat mixture to the butter mixture, alternating with the milk, and mix until incorporated.
- Pour into the prepared dish and spread evenly. Bake for 30-35 minutes, until the edges are golden and the center is set.
- Cool completely before slicing.
Notes
- This recipe is written for a 9x9 dish. An 8x8 or 9x13 pan will change your bake time.
- Don't skip the cooling time — the bars continue to set as they cool, and that's what gives you clean slices.
- Store airtight at room temperature for 2 days, refrigerated for up to 5 days, or frozen for up to 3 months.