On a baking sheet, toast the oatmeal and almonds at 300 degrees for 5 to 10 minutes, stirring frequently.
Whip the cream, but not too stiff. Stir honey and whiskey into whipped cream. Fold in almonds and oatmeal. Stir in lemon juice.
Divide into individual long-stemmed glasses. Serve at room temperature or chilled.
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