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JACOBSEN WEEKLY RECIPES- Mother's Day Brunch + Allergy Season

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Our mission at Jacobsen is to craft America's finest elemental cooking ingredients and to create unique products, events, and resources that inspire people to cook, eat, and live well - every day. We hope these recipes inspire you, in some small way, to do just that.
-The Jacobsen Family 




With Mother's Day fast approaching, Chef Andrew wanted to create something that could be easily replicated at home and transformed to add a personal touch. 

Home-made Granola with Jacobsen Vanilla Bean Salt and Avocado Toast with Bee Local Bee Pollen can be found below. Feel free to add your own twist and tricks to each of these dishes- your individual touch will melt your mom's heart!

*Bee pollen has a number of health benefits. It has been said that bee pollen is an energy enhancer, skin soother, seasonal allergy remedy, immune system booster and more. Bee Local Bee Pollen is collected from hives in the suburbs of Portland, Oregon- which makes it the perfect allergy-defense for us Portland folks and an all around healthy snack for everyone else. It is fresh, pure, raw, and delicious. Add it to smoothies, sprinkle on salads, top off your breakfast, or eat a spoonful straight out of the bag. Any way you do it, the health benefits are sure to follow. 

Enjoy 10% on orders of $20 or more, using discount code: MOTHERSDAY- good through 5/14. 

Homemade Granola with Jacobsen Vanilla Bean Salt


12 ounces rolled oats

7 ounces raw pistachios, chopped

4 ounces sweetened coconut flakes

5 ounces light brown sugar

5 ounces maple syrup

3 ounces olive oil

Zest of 5 lemons

3 ounces dry cherries

3 ounces dry blueberries

1 T Jacobsen Vanilla Bean Salt

Bee Local Bee Pollen

Bee Local Honey

*Substitute fruit & nuts with Mom’s favorite mix-ins! 


Preheat oven to 300 degrees. In a large mixing bowl combine oats, pistachios, coconut flakes, cherries, and blueberries. Mix evenly. In a small saucepan bring brown sugar, maple syrup, olive oil, and Jacobsen Vanilla Bean Salt to a boil. Pour over the oat mixture and mix with a large spoon so the syrup is evenly coating everything.

Set up a baking sheet lined with parchment paper and spread the mixture evenly across the parchment. Bake in oven for 30-35 minutes making sure to stir and rotate the pan every 10 minutes. When granola is browned nicely, remove from the oven and immediately grate the lemon zest over the mixture while still hot- This will allow the oils in the zest to be perfumed beautifully and lets the zest stick to the hot sugars in the mixture.

Allow mixture to cool completely before storing. This granola should keep in a sealed container for weeks. Serve with your choice of milk. Equally delicious hot or cold. Top with Bee Local Honey and Bee Local Bee Pollen. 



Avocado Toast with Egg Sauce and Bee Local Bee Pollen


1 loaf crusty bread

8 farm fresh eggs

1/2 pound salted butter

1 lemon

2 avocados

Jacobsen Flake Finishing Salt

Jacobsen Kosher Salt 

Bee Local Bee Pollen

*NOTE FROM THE  CHEF: The egg sauce can be a bit time sensitive to make, so taking an extra minute to make sure all you ingredients are ready and where they need to be before starting will help to ensure that everything goes smoothly for you.


In a medium sauce pot, melt the salted butter over low heat. While the butter is melting crack all eggs into a small mixing bowl and whisk them well. In the meantime we can slice the bread and have it ready to go in the toaster. (If a toaster isn't available you could always toast the bread in a 400 degree oven.) This is also a good time to halve the avocados and scoop them out carefully with a large spoon. To get the nice even slices of avocado, place the cut side down and slice 1/4 inch thickness across the shortest length. then apply light pressure and fan out the avocado to create a nice thin layer on top of the toast.

Once your butter is melted, add all the beaten eggs and whisk over low heat for about 15 minutes. As your whisking you'll want to scrape the bottom of the pot intermittently as this will be where the egg is actually cooking. Once you start to see the eggs thickening and chunks of cooked egg mixed in, your sauce is ready to transfer to the blender.

With the cooked egg and butter mixture in the blender, add juice and zest of one lemon and 2 teaspoons Jacobsen Kosher Sea Salt. Taste the sauce and adjust the amount of lemon juice and salt to your liking- remember the avocado is fatty and rich, so a sauce with a bit of salt and acid will balance the toast out nicely.

Now we can pop our sliced bread in toaster, or the 400 degree oven. 3-4 minutes should be plenty. Arrange the avocado in an even layer atop the toast. Spoon the egg sauce generously over the toast and top with a large pinch of Bee local Bee Pollen.




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