Overnight breakfasts

Made with honey, sourdough discard and rolled oats. 35 min, makes 12, 9 ingredients.

Recipe by countryroadssourdough.com

Prep

10 min

Cook

25 min

Total

35 min

Makes

12

Ingredients

• 57 grams butter, melted (1/4 cup )
• 65 grams peanut butter (1/4 cup )
• 120 grams honey (1/2 cup )
• 120 grams sourdough discard (1/2 cup )
• 5 grams vanilla extract (1 teaspoon )
• 55 grams brown sugar (1/4 cup )
• 360 grams rolled oats (4 cups)
• 3 grams salt (1/2 teaspoon )
• 163 grams mini chocolate chips (optional) (1 cup )

Instructions

Method by countryroadssourdough.com. Cook it from their page if you can, so the people who developed and tested it get the visit.

1. Preheat the oven to 325℉
2. Melt peanut butter and butter in the microwave for about 30 seconds. Mix in the honey, discard, and vanilla extract in a large bowl.57 grams butter, melted, 65 grams peanut butter, 120 grams honey, 120 grams sourdough discard, 5 grams vanilla extract
3. Then mix in brown sugar, rolled oats, and salt. Fold in chocolate chips. 55 grams brown sugar, 360 grams rolled oats, 3 grams salt, 163 grams mini chocolate chips (optional)
4. Line a 9x9" pan with parchment paper. Dump the mixture into the pan. Using a piece of parchment paper, firmly press the mix into the pan to create an even layer. Pressing the mixture into the pan is important for getting the bars to stay together so don't skip this. Go over it once or twice with the parchment paper.
5. Bake for 25 minutes at 325℉.
6. After it has baked let cool. Once it has cooled, cover and place in the fridge for at least an hour, ideally two.
7. Cut into 12 equal bars. Wrap individually with plastic wrap or beeswax or store in an airtight container.