Place the frozen peaches, oats, brown sugar, vanilla, salt and 8 cups water in the bowl of a slow cooker. Stir, set to low and cook for 6 to 8 hours or up to overnight.
Meanwhile, toast the sliced almonds and flaked coconut separately in dry nonstick skillets over medium heat, shaking the pans frequently to ensure an even toast, until golden and fragrant, 3 to 4 minutes. Let cool. Store, covered, until serving.
To serve, stir the raisins, milk and cream into the oat mixture. Spoon into bowls and garnish with the almonds, coconut, blueberries and a drizzle of honey.
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