Heat a skillet over medium heat and add the butter. Once melted, toss in the oats, sugar, pecans, cinnamon and salt, stirring to coat. Cook, tossing and stirring often, until the oats toast and the sugar is caramely, about 5 to 6 minutes. Spread the mixture on a piece of parchment paper and let cool completely. Break apart into pieces and sprinkle on top of the meringue before serving.