Learn how to make this frothy orange cranberry breakfast smoothie at home in about 5 minutes, all in a high powered blender. It’s a fun and refreshing way to use up leftover cranberry sauce and contains no banana! Made from a blend of non-dairy milk, frozen orange segments, frozen chopped pear, cranberry sauce, and warm spices like cinnamon, ginger, and nutmeg, this quick breakfast strikes a balance between tart and sweet. Like my other vegan smoothies, it’s super satisfying and creamy, but without the need for yogurt.
We get one of my favourite combinations in this cranberry orange smoothie recipe! I love the fragrant orange and tart cranberry flavour. I find that there’s always leftover cranberry sauce after Thanksgiving, and since I’m not a leftover Tofurky sandwich kinda gal, this smoothie is a top notch way to use it up. Craving something savoury? Check out this recipe for Leftover Mashed Potato Waffles.
If you’re wondering: yes, you can use fresh or frozen cranberries in this smoothie instead of cranberry sauce! I would opt for ¼ cup and I’d add a pitted date or two to the blend to make up for the sweetness. If using frozen cranberries, you may need a few extra splashes of milk.
This breakfast smoothie does not require banana for that frothy and creamy texture. I freeze segments of peeled orange and chopped pear ahead of time for this smoothie base. The orange delivers the orange flavour (obviously! haha) and the pear gives us a creamy and mellow sweetness. The little scoop of oats helps to fortify the lush texture of this blend as well.
More banana-free smoothies:
- Winter Glow Green Smoothie
- Chocolate Sweet Potato Smoothie
- Creamy Vanilla Chip Smoothie
- Golden Peach Sunrise Smoothie
Hope that you give this festive smoothie recipe a try if you’re in the mood for something refreshing and light! Sometimes I reach a breaking point with all of the rich and sweet holiday food and just really crave something fruity and tart. This orange cranberry smoothie definitely does the trick!
Orange Cranberry Smoothie
- 1 ¼ cups non-dairy milk
- ½ teaspoon orange zest, optional
- ¼ cup orange juice
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ cup rolled oats
- 1 scoop vanilla vegan protein powder, optional
- 5 tablespoons cranberry sauce
- 1 tablespoon almond butter
- ¼ teaspoon vanilla extract
- tiny pinch of salt
- 1 large orange, peeled and frozen in segments
- 1 large ripe pear, cored, chopped and frozen
- I created this recipe with holiday times (and leftover cranberry sauce) in mind. You could certainly use fresh cranberries instead if you prefer! I would substitute ¼ cup and I’d add a pitted date or two to make up for the sweetness. You may need a touch more liquid to get the blender going!
- The frozen pear and orange are what help to thicken the smoothie. Don’t forget to prep this part! I just lay all the fruit pieces out on a parchment lined baking sheet in a single layer and freeze until solid. Then, I transfer the frozen fruit to resealable silicone bags.
- I poured a tiny bit of cranberry juice and dolloped a bit of extra cranberry sauce into the bottoms of the glasses before pouring the smoothie. Gives you a little “tie dye” effect.
- In an upright high speed blender, combine the non-dairy milk, orange zest (if using), cinnamon, ginger, nutmeg, oats, protein powder (if using), cranberry sauce, almond butter, vanilla, salt, frozen orange segments, and frozen chopped pear. Blend on high until completely smooth, about 1 minute. Enjoy!