1. Preheat oven to 375.
2. Divide sliced strawberries between 4 oven-proof ramekins.
3. Drizzle each Ramekin filled with strawberries with 1/2 teaspoon of Amaretto.
4. Melt butter in a saucepan over low heat. Remove from the heat once melted.
5. Add the oatmeal, brown sugar, cinnamon and salt.
6. Stir together until well mixed.
7. Top each ramekin with the oatmeal mixutre.
8. Drizzle each ramekin topped with the oatmeal mixture with 1/2 teaspoon of Amaretto.
9. Bake 20 minutes or until bubbly.
10. To serve, top each ramekin with a dollop of lavender whipped cream.

Lavender Whipped Cream

1. In a chilled mixing bowl whip the cream until the cream begins to form soft peaks.
2. Gradually add the lavender sugar, white sugar, and vanilla.
3. Continue to beat until firm peaks are formed.
4. Use immediately or store in the refrigerator. You’ll need to whip it lightly if you store it in the fridge.

Lavender Sugar

1. Place sugar and lavender in a food processor or blender. Blend until you see tiny flecks of lavender distributed throughout the sugar.