Ginger cinnamon smoothie

With oats, yoghurt and a mix of fresh and frozen fruit (use whatever you have), this is delicious, thick and creamy.

Ginger cinnamon smoothie. Credit: Mary Makes It Easy / Geoff George

• serves

  3-4

• prep

  5 minutes

• difficulty

  Easy

Ingredients

• 2 oranges
• 2 cups (300 g) frozen fruit (see Note)
• 1 banana
• ¼ cup (25 g) oats
• 1 cup (250 ml) plain or vanilla yoghurt
• 1 cup (250 ml) milk, regular or plant-based
• 1½ tbsp fresh grated ginger (or to taste)
• 1 tsp ground cinnamon
• 1½ tsp honey

Instructions

1. Zest the oranges into a stand or large smoothie blender. Peel the oranges and add into the blender along with the frozen fruit, banana, oats, yogurt, and milk. Grate over the fresh ginger and add the cinnamon and honey.
2. Blitz on high for 1 minute until smooth.

Note

I used a mixture of pineapple, mango and peach for the frozen fruit, but any fruit will do.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.