In a bowl, mix the oats with the whisky and half of the honey then spread out in a single layer on a baking tray lined with baking parchment.
Bake in the preheated oven, or under a hot grill until golden brown, about 6 to 8 minutes in the oven (2 to 3 minutes until the grill). Remove from the heat and set aside.
Puree one half of the raspberries and leave the other half whole. Into dessert glasses layer the cream, raspberry puree, oats, honey and raspberries in a way that is pleasing to the eye, ensuring that you finish with a whole raspberry or two on top and a sprinkling of oats. Depending on your dessert glass size, this recipe should serve 6. Best served right away.