Breakfast Scramble

Quick. Simple. Easy. Delicious. This breakfast scramble has everything you need for a fresh morning meal.


  • Fresh Vegetables of your choice
  • Two Eggs
  • Salt and Pepper
  • Cheese
  • 1 Tbsp Portland Oil Canola oil
  • Hot Sauce


  1. Sauté a handful of fresh veggies in a tbsp of Portland Canola oil. The oil makes a difference!!
  2. Cook down to desired tenderness. 
  3. Scramble two eggs
  4. Add salt and pepper to taste
  5. Cook eggs into veggies 
  6. Add a handful of cheese if desired. 
  7. Add some Louisiana Hot Sauce or desired Hot sauce - I like to add a little spice.
  8. Eat

Banana Cranberry Bread

A delicious creation for your carb cravings featuring both Portland Oil Chia and Canola oils.


  • 2 cups all-purpose flour 
  • 1 teaspoon baking soda 
  • 1/4 teaspoon salt 
  • 1/4 cup Portland Oil Chia Oil
  • 1/4 cup Portland Oil Canola Oil
  • 3/4 cup brown sugar 
  • 2 eggs, beaten 
  • 2 1/3 cups mashed overripe bananas 
  • 2 cups cranberries (dried or fresh)
  • Directions


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
  2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together oils and brown sugar. Stir in eggs and mashed bananas until well blended. Add cranberries and stir. Stir banana cranberry mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
  3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Pacific Northwest Baked Salmon

Already high in Omega 3 and 6's, our oils pair perfectly with seafood for a delicious meal. 


  • 1 to 3 pounds skin-on salmon fillets (8 ounces per person)

  • Portland Oil Organic Chia Oil

  • Salt

  • Pepper

  • Lemon wedges, to serve


  1. Preheat the oven to 425°F: Heat the oven to 425°F with a rack placed in the middle. Line a roasting pan or baking sheet with foil.
  2. Pat the salmon dry: Pat the salmon dry with a paper towel
  3. Rub the salmon with chia oil, salt, and pepper: Drizzle some chia oil over the top of each fillet — just enough to coat the salmon — and rub it over the salmon with your fingers or a pastry brush. Sprinkle the salmon generously with salt and pepper.
  4. Place the salmon fillets in the roasting pan: Place the salmon in the roasting pan, skin-side down.
  5. Roast for 4 to 6 minutes per half-inch thickness of salmon: Roasting time depends on the thickness of your salmon, as determined by the thickest part of the salmon fillet. For every half-inch of salmon, roast 4 to 6 minutes — 4 minutes will give you salmon that is still a touch rare, 6 minutes will thoroughly cook it.
  6. Salmon is done when easily flaked: You can also check the doneness of your salmon with a fork. When the salmon flakes easily with a fork, it's ready. If you like, you can use an instant read thermometer to check the fish for doneness. The USDA recommends a minimum internal temperature of 145°F, which should be measured at the thickest part of the fillet.
  7. A squeeze of lemon and Chia Oil finish: Squeeze lemon juice thoroughly over topside of fillet and to liking. Drizzle a slight finishing brushstroke touch of organic chia oil.
  8. Serve immediately: Enjoy your salmon immediately.

Portland Oil Peanut Butter

There are many amazing recipes you can make with Portland Oil products. Here is one of the most incredible things in the entire world: our own take on the classic PB.


  • 5 cups raw, shelled peanuts
  • 1 teaspoon kosher iodized salt or sea salt
  • ¼ cup Portland Oil Canola Oil (recommended up to ¼ cup, add incrementally per your liking of creaminess)
  • Optional Add-Ins: jam or jellies, cocoa or chocolate syrup, honey


  1. Roast the peanuts (optional): Heat the oven to 400°F and toast the peanuts on a baking sheet until lightly golden and glossy with oil, about 8-10 minutes.
  2. Pulse the peanuts until ground: Transfer the peanuts to a food processor or blender. Pulse a few times just until chopped.
  3. Process for 1 minute: Run the food processor or blender continuously for 1 minute. Stop and scrape down the sides and bottom of the bowl.
  4. Process for 1 minute: Run the food processor or blender continuously for another minute, then stop and scrape down the sides.
  5. Process for 1 minute: Run the food processor or blender continuously for another minute, then stop and scrape down the sides.
  6. Add the salt, oil, and any other optionals: Sprinkle the salt, oil, and any other optional add ins over the top of the peanut butter.
  7. Process for 1 to 2 additional minutes: Continue processing the butter until it becomes completely smooth. Taste and add more salt or other add-ins to liking.
  8. Transfer the peanut butter to storage container: The peanut butter can be used immediately and will keep for several weeks to months in the fridge.