One of my go-to breakfast recipes is Heidi Swanson’s baked oatmeal (via Lottie & Doof). Extremely versatile, you can swap in any seasonal local fruit you like–in Japan, I often used persimmons, apples, or figs instead of bananas on the bottom; diced apples, raisins, or mikan mixed in when blueberries were out of season; and, best…