Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper.

In a large mixing bowl, combine the sourdough discard, melted unsalted butter, and light brown sugar until smooth.

Add the old-fashioned oats, white whole wheat flour, and salt to the wet mixture and mix until just combined.

Press two-thirds of the dough into the bottom of the prepared baking pan.

Spread the chosen jam or preserves evenly over the pressed dough.

Crumble the remaining dough over the jam layer, pressing lightly to meld with the jam.

Bake for 30-35 minutes until the jam is bubbling and the top is lightly golden.

Cool completely on a wire rack before slicing into squares.