Put the oats in a dry frying pan and toast over a medium-low heat for 5 minutes, stirring regularly until light golden. Tip the oats into a bowl and pour in 1 teaspoon of the maple syrup. Stir until coated and leave to cool.
Meanwhile, put the pecans in a bowl with 1 teaspoon of the maple syrup and turn until coated. Put the pecans in the pan and toast for 2 minutes, turning once until golden. Remove the nuts from the pan, but set aside two pecans and then roughly chop the remaining ones.
Mix the cooled oats and chopped pecans together. Add a spoonful to each glass and top with some of the fromage frais and half of the raspberries. Top with the remaining oats and pecan, fromage frais and raspberries, leaving a few to decorate.
Drizzle over the rest of the maple syrup then decorate with the raspberries and reserved pecans. Serve immediately.