Preheat oven to 300°F. Toss the almonds, oil, 1.5 Tbsp BeeMaid Honey and cinnamon together until almonds are coated. Spread on a parchment lined sheet pan and sprinkle with kosher salt. Bake for 20 minutes, tossing once halfway through, remove and let cool.
Blend all the smoothie ingredients in a blender until smooth and divide between 2 bowls.
Top each bowl evenly with the fresh fruit and some of the honeyed almonds, a dollop of Greek yogurt, a sprinkle of hemp seeds and a drizzle of BeeMaid Honey.
You can double the honeyed almond recipe and easy as a snack anytime. Store in a container with a tight-fitting lid.