In a mixing bowl combine raspberries, blueberries, chia, orange juice and maple syrup. Cover and let defrost at room temperature for about an hour. Mash with a potato masher and let stand another hour for chia seeds to fully absorb moisture and plump. Bring water to a boil in a medium saucepan. Stir in oats and reduce heat to low. Simmer uncovered over low heat, about 5 minutes, stirring occasionally. Place oats in a bowl and top with fresh bananas, 2 Tbsp chia jam, and 1 Tbsp peanut butter. Store leftover jam in refrigerator for up to one week.