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Put the oats in a dry pan or spread them out on a tray to go under the grill. There will be a nutty sort of smell when they’re ready. Keep checking them so they don’t burn! Put in a bowl and set aside to cool.
Crush the raspberries in a bowl and set aside, saving a few whole ones for a garnish.
Whip the cream to stiff peaks. Add the whisky and the honey. Start with a smaller amount and you can always add more to taste.
Mix the cooled oats through the cream, saving a little for garnish.
Layer the raspberry and cream mixture, ending with cream on top.
Sprinkle the rest of the oats over the top of the last layer of cream.
Eat it right away or put it in the fridge for later. The oats will soften a little if left in the fridge.