Blueberry Banana Oatmeal

1/2 cup dehydrated bananas (48 hours)
1/4 cup blueberries
1/2 cup rolled oats
pinch salt
raw agave, to taste
1 Tablespoon canola oil
2 Tablespoons raw hemp seeds
sprinkle of vanilla extract, optional
1/2 cup almond milk or filtered water

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.