Preheat an oven to 176 degrees bake and grease a 6x standard doughnut tray/silicone tray. 
In a large mixing bowl, use a whisk to combine the flour, oats, baking powder, coconut sugar and salt. 
Add the yoghurt and milk and whisk well to combine. 
Transfer equal amounts of the batter into the doughnut tray and bake in the oven for 15 minutes or until a skewer is removed clean. 
Remove from the oven and allow the doughnuts to cool down in their moulds for around 10 minutes before carefully flipping them out onto a wire rack to cool completely. 
When the doughnuts have cooled completely it is time to make the glaze.
In a small saucepan over a medium heat on the stovetop, combine the brown sugar and unsalted butter with a whisk, stirring constantly whilst it is over the heat.
When the sugar has melted the mixture is smooth, remove the saucepan from the heat and pour in the milk whilst stirring vigorously to combine so that it doesn’t curdle. 
When the glaze is smooth, stir in the Lake Deborah Salt to add a beautiful salted flavour to the caramel glaze. 
Set aside and allow it to thicken slightly and cool down to touch. 
To glaze the doughnuts, carefully dip the top side of the doughnuts into the glaze and transfer back to a wire rack. 
You can place the doughnuts in the freezer or fridge to set. 
Once the doughnut glaze has set, transfer the doughnuts to an airtight container and place in the fridge for up to 1 week.