Cranberry Pecan Oatmeal

1 cup almond milk or filtered water
1 cup GF rolled oats
1 Tablespoon chia seeds, optional
1/4 teaspoon sea salt
1/4 cup raw agave, or to taste
1/4 cup raw pecans
1/4 cup dried cranberries
1 teaspoon vanilla, optional
1/2 teaspoon cinnamon, optional

Place almond milk (or water) in a bowl with the oats. If using chia seeds, add to oats. Toss to coat. Set aside for 10 minutes. If desired, strain off liquid. Stir in remaining ingredients.

Emily's Morning Quickie Granola

1 cup rolled oats (oat groats would be preferable, but they need to be soaked ahead of time)
1/4 cup dried cranberries
1/4 cup sunflower seeds, pumpkin seeds, pecans and/or walnuts
1 Tablespoon coconut oil
1 Tablespoon raw agave nectar or maple syrup, or more to taste
sea salt, to taste
1 teaspoon vanilla, optional
1/2 teaspoon cinnamon, optional
1/4 cup chia seeds, optional

Cover oats with water. Let sit 15 minutes. Drain. Add in remaining ingredients and stir to combine. Eat at room temp, or place in warm dehydrator for 1/2 hour for warmed oats.

Oatmeal Breakfast Smoothie

1 cup oats (gluten free)
2 apples, chopped
2-6 Tablespoons agave
1-2 teaspoon cinnamon
pinch salt
1 teaspoon vanilla, optional
Water, as desired

Powder the oats in a dry blender container. Add remaining ingredients. Taste for sweetness. (This will depend on the type of apple you use, as well as your personal preference for sweetness.) Add water for the desired consistency; thick or thin.

Raw Bar-B-Que Crisps

THESE ARE THE BEST!
I've adapted this recipe (to make it a little easier) from Matthew Kenney:

Raw Bar-B-Que Crisps:

Soak 2 hours:
1 1/2 cups sun dried tomatoes in filtered water to cover (reserve water)
2 chipotle chilies in filtered water to cover (reserve water)

Blend 2 cups gluten-free oat groats in high speed blender until powdered. Set aside.

Perpare Sauce in high speed blender until smooth:
Soaked sun dried tomatoes + 1/2 cup soaking water
Soaked chipotle chilies + 1/4 - 1/2 cup soaking water
1/3 cup maple syrup (or raw agave)
1/4 cup apple cider vinegar
1 medium shallot
2 garlic cloves
4 teaspoons chili powder
1 teaspoon braggs (or nama shoyu)
a pinch of sea salt to taste (these will get saltier upon dehydrating)

Reserve 1/2 cup sauce for basting. Add remaining sauce to oat flour. Stir in:
1 cup almond flour (process dry in high speed blender)
2 teaspoons sea salt
1 cup flax meal (grind flax seeds in coffee/spice grinder)
2 tablespoons nutritional yeast
2 tablespoons olive oil

Mix together until well combined. Mixture will be thick and dry. Spread thinnly and evenly on teflex dehydrator sheet. Brush dough with reserved sauce.

Cut with pizza cutter into even squares. Dehydrate 1 day. Then sprinkle/brush with:
1 tablespoon sea salt
2 tablespoons maple syrup (or raw agave)
2 tablespoons chili powder
1 teaspoon chipotle chili powder (optional) for desired heat

Dehydrate an additional day or two until mostly crisp and dry.