Heat a skillet on medium heat. Add in the rolled oats, and gently toss. Toast the oats in the dry pan until they are crisp and golden, being careful to watch that they don’t burn.
Add in a pinch of sea salt, ghee, and cinnamon, gently tossing to combine.
Drizzle the maple syrup overtop, while stirring the oats.
Cook for 2-3 minutes, stirring constantly until the oats are fragrant and bunching together in little clusters. Remove from the heat and set aside to cool.