In a dry pan, toast the rolled oats over medium heat for a few minutes, until they are golden brown. Remove from the pan immediately.

In a large bowl, whip the vegan whipped cream until it forms stiff peaks. (if using yogurt, skip this stage). Crush 3/4 of the raspberries with a fork or spoon.

Gently fold into the cream, half the toasted oats, maple syrup, whisky (if using) and just over half of the crushed raspberries.

Layer the mixture into small bowls or glasses, alternating with the cream mixture, crushed raspberries and toasted oats.

Finish your dishes with the remaining whole raspberries and a small sprinkle of toasted oats.