1. In a large bowl combine sourdough discard and melted coconut oil until smooth

2. Add rolled oats, flour, coconut sugar, and salt and stir until a sticky dough forms

3. Cover the bowl and let the dough rest at room temperature for 8 to 12 hours

4. Preheat oven to 350°F (175°C) and line an 8×8 inch pan with parchment paper

5. Press two thirds of the rested dough evenly into the prepared pan

6. Spread berry jam over the base layer in an even coating

7. Mix remaining dough with additional oats, melted dairy-free butter, maple syrup, and nuts until crumbly

8. Sprinkle the crumb topping over the jam and bake for 28 to 35 minutes until golden and jam is bubbling

9. Let the bars cool completely on a rack for at least 45 minutes before slicing