First, make the granola: Preheat oven to 325 degrees. Lightly coat a baking sheet with cooking spray.

In a small pot, combine cashew butter, maple syrup and vanilla over low heat. Cook until warm and bubbly, stirring occasionally until mixture is well combined and smooth.

Meanwhile, combine the oats, hemp, apple, pecans, cinnamon, and salt in a large bowl. Toss to combine well.

Once the syrup mixture is ready, pour it on top of the oats mixture. Stir with a wooden spoon until combined well.

Spread the granola onto the baking sheet, forming a single layer.

Bake for 12 minutes. Remove from oven, toss evenly, then bake again for about another 10 minutes, or until oats are lightly browned.

Remove from heat and allow the granola to slightly cool before breaking into clusters and tossing around with a spatula. Use 1 cup of the granola for the parfaits, and store the rest in an airtight container for use at another time.

Once the granola is cooling, make the smoothie: Combine all ingredients in a food processor, processing on high until the mixture is smooth.

Spoon 1/2 of the smoothie evenly into two cups or bowls. Sprinkle 1/4 cup of granola into each cup, and arrange some banana slices on top. Next, spoon the remaining 1/2 of the smoothie mixture on top of each cup. Add another 1/4 cup of granola into each cup, and arrange the remaining banana slices on top, sprinkling with cinnamon.

Enjoy immediately!