Preheat oven to 300 degrees F. Toss the almonds, oil, honey and cinnamon together until the almonds are coated.
Spread the coated almonds on a parchment lined sheet pan and sprinkle with kosher salt. Bake for 20 minutes, tossing once halfway through and let cool.
Blend all the smoothie ingredients in a blender until smooth and divide between 4 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 honey.
You can double the honeyed almond recipe to snack on any time. Store in a container in a dry place with a tight-fitting lid. Nutrition for this recipe includes the use of only 1/2 of the honeyed almonds.
This recipe can be cut in half to make 2 bowls instead of 4.
Storage:Store it in an airtight container in the fridge. However, just be aware that you will end up with a more liquid smoothie and you'll want to mix it well before or store your make-ahead smoothie bowl in the freezer just take out 10 minutes before eating to thaw enough to eat.