Name: Sourdough Blueberry Breakfast Bars : Oat-Packed, Naturally Sweet & Perfect for Mornings
Ingredients: 1 cup rolled oats (old-fashioned, not instant); ¾ cup whole-wheat or all-purpose flour; ½ cup sourdough discard (fridge-stored is fine); 1 large egg; ¼ cup honey or maple syrup; ¼ cup melted coconut oil or butter; 1 tsp vanilla extract; 1 tsp baking powder; 1 cup fresh or frozen blueberries; Pinch of salt; ¼ cup rolled oats; 2 tbsp flour; 2 tbsp coconut sugar or brown sugar; 2 tbsp cold butter or coconut oil; No discard? Use ¼ cup Greek yogurt, applesauce, or buttermilk.; All-purpose flour works if you don’t have whole wheat.; Frozen blueberries can go straight into the batter.

Description

Meet your new morning hero! These bars combine the tangy flavor of sourdough discard with hearty oats, juicy blueberries, and a buttery crumble topping. Soft yet sturdy, they’re perfect for breakfast, lunchboxes, or an afternoon pick-me-up. Plus, they’re a clever way to use that sourdough discard you’d normally toss.

Ingredients

Scale

For the Base + Filling:

1 cup rolled oats (old-fashioned, not instant)
¾ cup whole-wheat or all-purpose flour
½ cup sourdough discard (fridge-stored is fine)
1 large egg
¼ cup honey or maple syrup
¼ cup melted coconut oil or butter
1 tsp vanilla extract
1 tsp baking powder
1 cup fresh or frozen blueberries
Pinch of salt

For the Crumble Topping:

¼ cup rolled oats
2 tbsp flour
2 tbsp coconut sugar or brown sugar
2 tbsp cold butter or coconut oil

Substitutions:

No discard? Use ¼ cup Greek yogurt, applesauce, or buttermilk.
All-purpose flour works if you don’t have whole wheat.
Frozen blueberries can go straight into the batter.

Instructions

Preheat & prep pan: 350°F (175°C). Line an 8×8-inch pan with parchment paper, leaving overhang for easy lifting. Lightly grease edges.
Mix dry ingredients: In a medium bowl, whisk oats, flour, baking powder, and salt.
Mix wet ingredients: In a large bowl, whisk egg, sourdough discard, honey, melted butter/coconut oil, and vanilla until smooth.
Combine: Fold dry ingredients into wet until just combined. Don’t overmix—few streaks are fine.
Add berries: Gently fold in blueberries. Frozen berries may turn batter purple—that’s okay!
Fill pan: Spread batter evenly in prepared pan.
Make crumble: Mix topping ingredients in a bowl, using fingers to form clumps. Sprinkle over batter.
Bake: 25–30 minutes, until golden and center springs back lightly. Toothpick should come out with a few moist crumbs.
Cool: Let bars cool completely (1–2 hours) on a wire rack before slicing to ensure they hold together.

Notes

Classic breakfast: Slightly warm with a pat of butter and Greek yogurt.
Lunchbox-ready: Pair with a boiled egg or cheese stick.
Dessert twist: Serve warm with a scoop of vanilla ice cream.