Add maple syrup and ghee to a sauce pan over medium heat

Whisk the ghee into the maple syrup as it melts

Once the ghee is fully melted increase the heat to medium-high

Allow the mixture to come to a rolling boil - watch closely so that it does not boil over

Whisk and reduce the heat to medium-low

Simmer on medium-low whisking frequently for 20 minute - the mixture should reduce to a thicker syrup

While that reduces peel apple and slice into small pieces

Preheat the oven to 325F and line a baking sheet with parchment paper

Combine rolled oats, cinnamon and apple pieces in a large mixing bowl

Once the caramel syrup has simmered for 20 minutes remove from the heat and immediately whisk in the salt

Allow that mixture to cool slightly and then pour over the oats and apple

Mix thoroughly with a flat spatula so all oats and apple pieces are evenly coated in the salted caramel mixture

Spread the mixture onto the baking sheet in an even layer - you want all of the oats to be touching each other as they cook so that you can break into crumbles after

Bake at 325F for 30 minutes

Allow the granola to cool completely before crumbling

Store in an airtight in container on the counter for up to 5 days or longer in the refrigerator