Boil water for the rooibos tea. Remove from heat and steep tea bags or loose-leaf tea for 5–7 minutes.

Heat oil in a nonstick skillet over medium heat. Crack in the eggs, season with salt and black pepper, and scramble until softly set. Remove from heat and keep warm.

Add milk, banana, date, peanut butter, rolled oats, protein powder, cacao powder, and maca powder (if using) to a blender.

Blend until smooth and creamy, stopping to scrape down the sides as needed. Adjust consistency with additional milk or ice if desired. Top with goji berries and bee pollen if using.

Serve the cacao superfood smoothie alongside scrambled eggs and rooibos tea.