Slow Cooker Oat Flour Raspberry Coconut Smoothie (with coconut sugar)

Slow Cooker Oat Flour Raspberry Coconut Smoothie (with coconut sugar) delivers cozy, creamy flavor with real fruit and fiber. Make it today and sip all week.

If you love a make-ahead breakfast that feels cozy yet tastes bright, this Slow Cooker Oat Flour Raspberry Coconut Smoothie (with coconut sugar) is for you. It blends a gentle, hands-off slow cooker base with the sweet-tart pop of raspberries and the creaminess of coconut. The oat flour adds body and fiber, so the smoothie stays satisfying without chalky protein powders. You’ll cook the base low and slow, chill it, then blend it icy-cold in minutes—perfect for busy mornings or a mid-afternoon pick-me-up.

Slow Cooker Oat Flour Raspberry Coconut Smoothie (with coconut sugar)

This recipe leans into seasonality. In late summer, fresh raspberries shine. In cooler months, frozen berries make this drink feel like a tropical-berry treat you can enjoy even when it’s sweater weather. The slow cooker does the quiet work of softening the berries and blooming the oat flour, which means a smoother sip and deeper flavor once everything is chilled and blended.

Why You’ll Love It

• Hands-off ease: The slow cooker base cooks while you go about your day.
• Ultra-creamy texture: Oat flour gently thickens the smoothie without grit.
• Balanced sweetness: Coconut sugar adds caramel notes and a soft finish.
• Flexible: Use fresh or frozen raspberries and your favorite plant milk.
• Make-ahead friendly: Chill the base up to 24 hours for quick blending later.
• Seasonal anytime: Bright enough for summer, cozy enough for winter.
• Nourishing: Packed with fruit and whole-grain goodness from oats.
• Kid-approved color: That vibrant berry pink is hard to resist.

New to working with oat flour? Learn how simple it is to make your own in minutes in How to Make Oat Flour. For more sippable breakfast ideas, peek at our Smoothies hub, or plan your week with our Meal Prep guide.

Ingredients

• 1 1/2 cups canned full-fat coconut milk (well shaken) – For richness and a silky mouthfeel. Light coconut milk also works, but the smoothie will be lighter.
• 1/2 cup water, plus more to adjust – Thins the base and gives you control over texture.
• 1 cup raspberries (fresh or frozen) – Frozen berries are perfect when out of season. Strawberries or a mixed-berry blend also work.
• 2 tablespoons oat flour – Adds body and creaminess. No oat flour? Blend rolled oats to a fine powder.
• 1 to 2 tablespoons coconut sugar – Start with 1 tablespoon; add more as needed after blending.
• 1/2 teaspoon pure vanilla extract – Rounds out the berry-coconut flavor.
• Pinch fine sea salt – A tiny pinch sharpens sweet and tart notes.
• 1/2 cup ice – For a frosty finish. Use more for extra thickness or skip for a thinner sip.
• 1 teaspoon fresh lime juice (optional) – Brightens the raspberries and balances coconut.
• 1 tablespoon unsweetened shredded coconut, toasted, for garnish – Adds texture and a nutty aroma.

Substitutions and swaps:

• No oat flour on hand? Use 1/4 cup quick oats blended smooth, or 1/3 cup rolled oats then blend longer.
• Low sugar: Replace coconut sugar with a pitted Medjool date or your preferred sweetener to taste.
• Dairy-free by default: If you prefer lighter, try almond, cashew, or oat milk (creaminess may vary).
• No raspberries? Strawberries or blackberries are great. If using blackberries, strain seeds after cooking for an ultra-smooth base.

Step-by-Step Instructions

1. Make the slurry: In a 2- to 4-quart slow cooker, whisk the coconut milk, water, and oat flour until the oat flour is fully hydrated with no lumps.
2. Add flavor: Stir in raspberries, coconut sugar, vanilla, and a pinch of salt. Spread the berries out so they heat evenly.
3. Cook low and slow: Cover and cook on LOW for 1 1/2 to 2 hours (or HIGH for 45 to 60 minutes). You’re not aiming for a boil—just enough heat to soften berries and bloom the oat flour. The mixture will look like a creamy pink sauce.
4. Cool safely: Turn off the heat. Vent the lid and let the mixture cool for 15 minutes. Avoid blending anything hot—it can build pressure in the blender.
5. Chill: Transfer to a jar or covered container and refrigerate until cold, at least 1 hour or up to 24 hours. Chilling sets the texture so your smoothie turns out extra silky.
6. Blend: Add the chilled base to a blender with ice and lime juice (if using). Blend on high until very smooth and frosty, 30 to 60 seconds. Add a splash of water for a thinner drink or more ice for a thicker one.
7. Taste and serve: Adjust sweetness if needed with a bit more coconut sugar or a splash of vanilla. Pour into two glasses. Garnish with toasted coconut and a few raspberries.

Want a deeper dive into blending basics and safety? See these smoothie tips from Food Network and keep liquids cool before blending.

Expert Tips

• Bloom the oat flour: Whisking it with liquid first prevents clumps and gives your smoothie body without grit.
• Slow cooker size: A small 2- to 4-quart model is ideal. Larger cookers run hotter; check early to avoid scorching.
• Sweeten smart: Start low with coconut sugar, then adjust after blending. Raspberries vary in tartness.
• Color and flavor: A teaspoon of beet juice can boost color if your berries are pale. It won’t taste earthy at that tiny amount.
• Extra protein: Add 1 to 2 tablespoons hemp hearts or a scoop of neutral protein powder to the blender. Blend longer for smoothness.
• Seed control: For a super-smooth sip, strain the cooked base through a fine mesh sieve before chilling.
• Texture tweaks: Too thick? Add cold water in 1 to 2 tablespoon splashes. Too thin? Add more ice or a teaspoon extra oat flour next batch.
• Meal prep: Double the base and keep it chilled up to 4 days. Blend individual smoothies on demand.
• Glassware trick: Chill your glasses for 10 minutes so the smoothie stays cold and thick longer.
• Seasonal note: Fresh summer berries need less sugar than winter frozen berries—taste and adjust.

Curious about the benefits of oats and whole grains? This overview from Harvard T.H. Chan School of Public Health covers fiber and ways to use whole grains daily.

Storage

Chilled base: Store the cooked-and-cooled base in an airtight jar in the refrigerator for up to 4 days. Give it a quick shake before blending, as light separation is normal.

Finished smoothie: Best within a few hours for peak texture. If you have leftovers, refrigerate up to 24 hours. Shake or re-blend with a few ice cubes to revive the frosty feel.

Freezer: Pour into popsicle molds or small lidded containers and freeze up to 2 months. Thaw in the fridge overnight for a sippable texture, or enjoy frozen as smoothie pops.

Variations

• Gluten-free: Use certified gluten-free oat flour.
• Refined sugar-free: Swap coconut sugar for 1 soft Medjool date (pitted) or ripe banana; blend until smooth.
• High-protein: Add 3 tablespoons Greek-style plant yogurt or a scoop of vanilla protein powder to the blender.
• Berry swap: Try strawberries, blueberries, or a mixed-berry medley. Adjust sweetness as needed.
• Citrus twist: Add 1 to 2 teaspoons orange zest to the slow cooker for a sunny, marmalade note.
• No slow cooker: Simmer the mixture in a small saucepan over very low heat for 10 to 12 minutes, stirring often, then chill.

FAQ

Can I make Slow Cooker Oat Flour Raspberry Coconut Smoothie (with coconut sugar) without a slow cooker?
Yes. Simmer everything in a small saucepan over very low heat for 10 to 12 minutes, stirring often so it doesn’t scorch. Cool, chill, then blend as directed.

Can I use rolled oats instead of oat flour?
Absolutely. Blend 1/3 cup rolled oats into a fine powder before cooking, or cook as written and blend longer at the end. Strain if you want it ultra-smooth.

Do I have to add ice?
No, but ice makes the smoothie cold and thick. For a no-ice version, chill the base very well and use frozen berries. Add cold water to adjust consistency.

How sweet is this smoothie?
It’s lightly sweet. Start with 1 tablespoon coconut sugar and add to taste after blending. Ripe summer raspberries often need less; winter berries may need a touch more.

How do I avoid a gritty texture?
Whisk the oat flour well with liquid before cooking, and fully chill the base. Blend on high for 30 to 60 seconds. Strain the base before chilling if you dislike seeds.

Can I prep this for the week?
Yes. Double the base and refrigerate up to 4 days. Blend only what you’ll drink. For more planning ideas, see our Meal Prep tips.

Call to Action

If you made this smoothie, I’d love to hear how it went! Leave a comment with your tweaks, rate the recipe so others can find it, and save it to your Smoothies board or share it with a friend who needs a bright, cozy sip today.

Nutrition is an estimate and will vary based on ingredients and portion size.

For hearty mains to pair with your morning smoothie, browse our Easy Weeknight Dinners collection.

This method makes busy mornings easier while giving you a smoothie with café-level texture and flavor. Once you try the slow-cooked base approach, you might find yourself experimenting with new berry blends and spices all season long.

Enjoy your next batch of Slow Cooker Oat Flour Raspberry Coconut Smoothie (with coconut sugar), and don’t forget to toast a little extra coconut for that crunchy finish.