Cranachan Breakfast Bowl with Toasted Oats & Raspberries

Ingredients

• ⅔ cup pinhead or rolled oats
• 2 tbsp butter
• 2 tbsp brown sugar
• 1½ cups Greek yogurt
• 2 tbsp heavy cream
• 2 tbsp heather honey
• 1½ cups Raspberries
• 1 tbsp whisky (optional)
• Pinch of salt

Method

1. Toast the oats in the butter in a dry skillet over medium heat with the brown sugar and salt, stirring, until they smell like biscuits and clump slightly, 5–6 minutes. Tip onto a plate to cool and crisp.
2. Whip the cream into the yogurt with the honey and whisky until thick and holding soft ridges.
3. Crush half the Raspberries roughly with a fork so they release juice, leaving the rest whole.
4. Layer in two glasses or bowls: oats, cream, crushed fruit, and repeat, finishing with whole Raspberries and a last drizzle of honey.
5. Eat within the hour while the oats are still crunchy — after that it becomes a very good, very different pudding.