Over a low flame, toast the oats in a heavy skillet. Stir consistently until slightly golden and you smell a nutty flavor, about 8 minutes. Don't cook over more than a medium-low flame, as the oats will burn.
In a stand mixer with the whisk attachment, whisk the heavy cream on medium-high speed until soft peaks form, then mix in the powdered sugar until combined. Gently fold in the honey and Scotch.
In individual serving dishes, or one large one, layer the heavy cream, then the raspberries, then the oats. Continue in that order until it reaches just below the top.
