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Mix together the sourdough discard, melted coconut oil, and honey.
Add in the oats, flour and salt. Mix until combined.
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.
Spread the jam overtop keeping the jam away from the sides about ½ inch.
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.
Bake at 350 degrees Fahrenheit for 30-35 minutes until the edges are browning.
Let cool on the counter until room temperature and then place them in the fridge for at least 30 minutes before slicing.
Cut into 12 slices.
Store on the counter for 3-5 days in an airtight container or in the fridge 1-2 weeks.