A great batch of granola just came out of the oven.
This is a recipe i’ve been formulating in my head for some time now.

Ginger, blood orange, and grey salt granola with pistachios (and mango – last minute addition).

It’s yummy.

First, I melted some butter (who’s measuring) and GOOD honey in a saucepan. While that’s getting nice and foamy, slice up some orange zest. Squeeze the blood orange juice into the melted butter and honey, and add about a 1/2 teaspoon of gray salt, stirring to dissolve. Be careful not to let the butter burn. After these ingredients have simmered together for a bit, I stirred in about a teaspoon of powdered ginger, a few drops of vanilla, and a little bit of canola oil to increase the volume of liquid. Remove from the heat and let it cool a bit before tossing in a large bowl with your rolled oats (to coat).

Spread the goodness into thin layers on greased (spray) cookie sheet pans and bake in a 350 degree oven for about 20-30 minutes, stirring about 3 times to make sure nothing burns. In the meantime you can shell your dry-roasted pistachios and chop up some dried (unsweetened) mango into nice bit size chunks.

As soon as the oatmeal is lightly golden and toasty, slide it onto an unused sheet pan on a rack to cool, immediately stirring in the nuts and dried fruit.

This not-too-sweet mix would be great mixed in with some thick greek-style yogurt.