Healthy, vegan, dairy-free breakfast smoothie made with frozen bananas, coconut water, pitted dates, almond milk, hemp seeds, and almond butter. You’ll want to drink this every day of the week!
This past week and a half has been a little chaotic. I recently started a new job (at my old workplace—long story) and I’m adjusting to a completely different routine: new commute, new responsibilities, and a new daily schedule. All of this has left me feeling a bit out of sorts.
One practical change has been the need to wake up earlier. As someone who tends to stay up later than I should and enjoys an unhurried morning, this shift has been challenging. I’ve caught myself hitting the snooze button more often than I’d like, which means I sometimes skip breakfast entirely.
If you’re short on time in the mornings, you’re not alone. That’s why I started looking for quick, nutritious options I can take on the go. I kept thinking about a smoothie I had last winter in New York City that was so good I wanted to recreate it at home.
I first tried it at a charming cafe called Nourish Kitchen + Table in the West Village. The place had a warm, beautiful interior and a menu filled with seasonal, health-focused dishes. Their “rise and shine” smoothie stood out in particular—creamy, naturally sweet, and satisfying.
This recreation is based on memory, but I’m happy to report it’s remarkably close to the original. It blends coconut water and almond milk with frozen banana, Medjool dates, almond butter, hemp seeds, and a pinch of cinnamon. The result tastes like liquid banana bread—comforting, naturally sweet, and nourishing.
The dates and banana supply natural sugars and flavor while the almond butter and hemp seeds add healthy fats and protein, so the smoothie keeps you full for hours. It’s also fast to prepare, making it the perfect option for mornings when the snooze button wins.
Rise and Shine Smoothie
Summary: A healthy, vegan, dairy-free breakfast smoothie made with frozen banana, coconut water, almond milk, dates, almond butter, and hemp seeds. Quick to make and satisfying enough to replace a sit-down breakfast.
Yield
2 servings
Prep & Total Time
Prep: 5 minutes · Total: 5 minutes
Equipment
- High-powered blender (e.g., Vitamix or similar)
Ingredients
- 1 cup (240 mL) unsweetened almond milk
- ½ cup (120 mL) coconut water
- 1 frozen banana, broken into pieces
- 2–3 small Medjool dates, pitted and chopped
- 2 tablespoons unsweetened almond butter
- 2 tablespoons hemp seeds, plus more for garnish
- Pinch of ground cinnamon
- Ice cubes, if needed to thicken
Instructions
- Combine the almond milk, coconut water, frozen banana, dates, almond butter, hemp seeds, and the pinch of cinnamon in a high-powered blender.
- Blend until completely smooth. If you prefer a thicker texture, add one or two ice cubes and blend again until the desired consistency is reached.
- Pour into a large glass and garnish with additional hemp seeds. Serve immediately for the best flavor and texture.
- Leftovers can be stored in a covered container in the refrigerator for 1–2 days. Shake or stir before drinking.
Nutrition (per serving)
Serving: 1 | Calories: 336 kcal | Carbohydrates: 44 g | Protein: 6 g | Fat: 18 g | Saturated Fat: 8 g | Polyunsaturated Fat: 9 g | Cholesterol: 31 mg | Sodium: 157 mg | Fiber: 5 g | Sugar: 33 g
This smoothie is a great option for busy mornings, post-workout refueling, or anytime you want a nutrient-dense drink that feels indulgent without being heavy. You can adjust the sweetness by varying the number of dates or swap almond butter for another nut or seed butter to suit your taste or allergies. For an even more portable option, pour into a travel bottle and take it with you to work or on the commute.
Author: Laura / A Beautiful Plate
Course: Drinks and Smoothies · Cuisine: American