Ginger and Cinnamon Smoothie Cup
Servings 4
Difficulty Beginner
Total Time 40 minutes COOK MODE
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INGREDIENTS
Granola
- 150 g rolled oats
- 50 g almonds
- 30 g butter
- 4 Tbsp maple syrup
- 3 tsp Hinds Spices Ground Cinnamon
- 1 tsp Hinds Spices Ground Ginger
- 50 g peanuts
Smoothie
- 120 g peanut butter
- 1 tsp Hinds Spices Ground Cinnamon
- 4 tsp honey
- 150 g ice cubes
- 80 g assorted berries, frozen or fresh
- 160 g yoghurt
METHOD
Granola
- Preheat the oven to 150°C and line a baking tray with baking paper.Combine the oats, almonds, butter, maple syrup, Hinds Ground Cinnamon, Hinds Ground Ginger and peanuts on the tray. Bake for 35 minutes until toasted, stir every 10 minutes for the granola to bake evenly.
Smoothie
- Blend the peanut butter, Hinds ground cinnamon, honey, ice cubes, strawberries and yoghurt until smooth. Layer the smoothie and granola in cups. Top with fresh berries.
