Melissa Hemsley Recipe: Big Batch Baked Oats and Rhubarb

Our new Urban Dining collection is ideal for batch cooking. The plates double as lids to fit perfectly on top of bowls and plates for perfect storage. And the cook and serve set is ideal for food prepping and batch cooking. 

See how Melissa Hemsley uses the collection to prep, store and share this delicious recipe – enjoy Big Batch Baked Oats with rhubarb and frozen berries now.


Feeds 4, takes 10 minutes hands on + 25 minutes baking time


160g rolled oats
2 small ripe bananas, peeled and mashed
480ml milk (dairy or plant-based)
4 tbsp maple syrup or runny honey
1 tsp vanilla extract
3 tsp ground cinnamon
4 handfuls of frozen berries

For the rhubarb:

500g rhubarb, cut into 3cm pieces
400ml cold water
2-3 tbsp maple syrup (or to taste)

To serve:

2 large handfuls of chopped nuts
Greek yoghurt
Honey or maple syrup


Preheat the oven to fan 180°C/Gas Mark 6.

Mix all the ingredients (except for the berries) together in a bowl, then transfer to an ovenproof dish and top with the berries. Bake for about 25 minutes or until golden at the edges.

Meanwhile, make the rhubarb. Put the rhubarb and water in a pan and set over a medium-low heat. Cook for about 7-8 minutes very gently until just tender. Remove from the heat and set aside. If you can do this ahead, that’s even better because the rhubarb will brighten in colour as it sits in its liquid. Sweeten with maple syrup to taste. 

Remove the dishes from the oven, top with yoghurt, rhubarb, nuts and a little extra honey or maple syrup, if you like, and enjoy straight from the dish.

Watch Melissa create this recipe on her Instagram @melissa.hemsley