In a medium saucepan, melt butter and mix in honey.

Pour the butter-honey mix into a large bowl and throw in the pinch of sea salt.

Add oats and stir until well-coated.

Pour the granola onto a large baking sheet and bake at 300ºF for 30 – 40 minutes; flip large chunks over every 10 minutes.

At the last “flipping,” press the violets into the top of the granola.

When the granola is done, remove from the oven letting cool on the baking sheet for 15 – 20 minutes.

Gently scrape off the pan, keeping some large chunks or cut into shapes. Transfer to a container for storage. It can be stored at room temp in an airtight container for 2 weeks or in the refrigerator for up to a month.