Laurie, you're a genius. I've never thought of dehydrating and grinding my rice and almond milk, but that's brilliant. Vegan hot cocoa on the trail , here I come!
For on-the-trail creaminess, I've always used coconut cream, the kind that comes in a block and can be grated onto whatever you are cooking to add a little coconuttiness: http://www.amazon.com/Lets-Do-Organic-Creamed-Coconut/dp/B00113ZZ5U Amazon is way expensive; I can buy it for less than than a third of the big A's list price at my locally-owned health food store :)
As for rolled oats vs quick oats... the epicure in me, of course, says that when it comes to oats, the thicker the better. But if it's convenience you're after, nothing beats quick oats. Buying those little packets, though, is a total waste of money IMHO. Way too much packaging for too little food. I take regular rolled oats, grind them to a reasonably fine texture, and throw some in combination of hemp protein, sunflower seeds, dried fruits and nuts, and granulated maple sugar or honey powder. I throw it all in a big sturdy freezer bag. At breakfast time, I mix up as much as I want with some water, then let it sit and soak while I take down camp, pack, etc. I've tried doing this with rolled oats, but the water takes considerably longer to absorb, and oftentimes feels like just eating raw oats (not that that's always a bad thing).
I eat a similar breakfast at home, using yogurt in place of the water and letting it soak overnight to make kickass muesli.
I have also used the overnight soak method while backpacking by bringing a small Lock n Lock airtight container: http://www.amazon.com/6PC-LUNCH-SET-LOCK-N-LOCK/dp/B00167VB04/ref=pd_sbs_k_4 These things aren't the most lightweight storage option, but they are the most leakproof I have found. I've mixed up some mean soak-while-you-hike tabouleh salads and the like in these.