- 2 large bananas sliced and frozen
- 2 tbsp oats
- 2 cups plain or Greek yoghurt
- 2 tbsp Robertsons cinnamon
- 2 cups granola
- 2 tbsp melted nut butter of choice
- 2 tsp honey
- 2 handfuls mixed berries to garnish
Serving Size 6
Amount per serving
- Energy 417
- Protein 13.4g
- Carbohydrate incl. fibre 43.3g
- Carbohydrate excl. fibre 36.0g
- Sugar 19.7g
- Fibre 7.3g
- Fat 22.2g
- Saturated Fat 7.8g
- Unsaturated Fat 10.6g
- Monounsaturated Fat 5.8g
- Polyunsaturated Fat 4.7g
- Trans Fat 0.0g
- Cholesterol 14mg
- Sodium 68mg
- Salt 0.17g
- Calcium 8%
- Iron 14%
- Potassium 11%
- Vitamin C 5%
- Vitamin A <1%
Place the banana slices, oats, yoghurt and Robertsons Cinnamon powder in a blender and blitz until smooth. Set aside.
In a separate bowl, mix the granola with the melted nut butter and honey.
Line a muffin tray with paper cupcake cases. Place a tablespoon of the granola mixture into each cupcake case, pressing down to flatten the base.
Top with the creamy smoothie mixture (about 2 large tablespoons per cupcake case).
Sprinkle mixed berries on top of each cup, pressing them gently into the mixture.
Pop a wooden ice-cream stick into each cup.
Freeze for 3-4 hours
Peel away the cupcake liners and serve immediately.