Home Nutrition Florentine Oatmeal Bowl – Sharon Palmer, The Plant Powered Dietitian

Florentine Oatmeal Bowl – Sharon Palmer, The Plant Powered Dietitian

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Who says that oatmeal has to only be served sweet? I love the trend of savory oatmeal bowls, such as this plant-based (vegan) Florentine Oatmeal Bowl, which is packed with the hearty, rich flavors of greens, mushrooms, tempeh bacon, and onions. This oatmeal bowl is as nutritious as it is delicious. It’s rich in protein, fiber, minerals, vitamins, and phytochemicals—nutrients that will help keep your heart healthy and your immune system going strong. Plus, I promise this will take you to lunch without a growling tummy. This plant-powered oatmeal bowl is one of my favorite weekend meals, as it’s pure comfort food bliss. Best of all, you can cook up this 7-ingredient recipe in only 8 minutes. Just pop the oatmeal in the microwave, while you sauté the veggies and tempeh bacon. Cook it up for two, or save the second batch to warm up the next morning. You can even enjoy this power breakfast bowl—which is literally a meal in one—for a quick healthy dinner.

To watch Sharon make this recipe in her Instagram Live Plant-Based Cooking Show, check it out here

Saute the vegetables and tempeh bacon while your oatmeal is cooking in the microwave.


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Florentine Oatmeal Bowl

  • Author: The Plant-Powered Dietitian
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 2 servings 1x
  • Diet: Vegan


This plant-based (vegan) savory oatmeal bowl is rich in the flavor and nutrition power of spinach, tempeh bacon, onions, and garlic.


  1. Heat oil in a skillet and add onion and garlic clove, sauteeing for 2 minutes.
  2. While the onion is cooking, place oats and water in a large microwavable bowl (large enough that it will not bowl over) and cook for 3 minutes.
  3. Add tempeh bacon and seasoning blend to onions, sautéing for an additional 2 minutes. Add mushrooms and sauté for an additional 2 minutes. Add greens and sauté for an additional 2 minutes.
  4. Divide the oatmeal into 2 bowls, and top with half of the vegetable mixture over each portion.
  5. Serve immediately.


To make this recipe gluten-free use gluten-free oats and tempeh bacon.

To make homemade tempeh bacon, check out this recipe.

  • Category: Breakfast
  • Cuisine: American


  • Serving Size: 1 serving
  • Calories: 298
  • Sugar: 4 g
  • Sodium: 519 mg
  • Fat: 9 g
  • Saturated Fat: 1 g
  • Carbohydrates: 39 g
  • Fiber: 8 g
  • Protein: 16 g

Keywords: oatmeal, breakfast, savory

For more plant-based oatmeal bowls, check out these recipes:

Cranberry Pear Steel Cut Oats
Savory Steel Cut Oats with Spinach, Mushrooms, and Tofu
Ginger Pear Date Oats

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