Yields4 ServingsTotal Time40 mins

Ingredients

Granola
 150 g rolled oats
 50 g almonds
 30 g butter
 60 ml (4 Tbsp) maple syrup
 15 ml (3 tsp) Hinds Ground Cinnamon
 5 ml (1 tsp) Hinds Ground Ginger
 50 g peanuts
Smoothie
 120 g peanut butter
 5 ml (1 tsp) Hinds Ground Cinnamon
 20 ml (4 tsp) honey
 150 g ice cubes
 80 g assorted berries, frozen or fresh
 160 g yoghurt

Method

Granola
1

1 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 30 - 40 minutes until toasted, stir every 5 - 10 minutes for the granola to bake evenly.

Smoothie
2

1 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.

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Ingredients

Granola
 150 g rolled oats
 50 g almonds
 30 g butter
 60 ml (4 Tbsp) maple syrup
 15 ml (3 tsp) Hinds Ground Cinnamon
 5 ml (1 tsp) Hinds Ground Ginger
 50 g peanuts
Smoothie
 120 g peanut butter
 5 ml (1 tsp) Hinds Ground Cinnamon
 20 ml (4 tsp) honey
 150 g ice cubes
 80 g assorted berries, frozen or fresh
 160 g yoghurt

Directions

Granola
1

1 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 30 - 40 minutes until toasted, stir every 5 - 10 minutes for the granola to bake evenly.

Smoothie
2

1 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.

Ginger & Cinnamon Smoothie Cup
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