Begin by preparing the oatmeal. Bring 1 cup of water to a simmer in a small saucepan, stir in 1/2 cup rolled oats, and cook over low heat until the oats are tender and have absorbed the water, about 5 minutes. Stir occasionally.
While the oats cook, heat a nonstick skillet over medium heat. Add 3 slices of turkey bacon and cook until crisp and browned on both sides. Remove the bacon and set aside on paper towels to drain excess fat.
In the same skillet, wipe out any excess bacon fat and add 1 teaspoon of olive oil. Add 1 cup of fresh spinach and sauté until wilted, about 2 minutes. Season with a pinch of salt and pepper, then transfer the spinach to a serving bowl.
In another nonstick pan over medium heat, lightly spray with nonstick spray or a tiny bit of olive oil. Crack 3 whole eggs and add 4 egg whites into a bowl, whisk lightly with salt and pepper. Pour into the pan and scramble gently until just set, taking care not to overcook.
To assemble the bowl, layer the warm oatmeal over the sautéed spinach as a base. Top with the scrambled eggs and then arrange the crispy turkey bacon on top. Optionally, season with additional salt and pepper to taste, and enjoy your balanced, protein-packed breakfast bowl.