Combine the oats, chia seeds, banana, oat milk, and peanut butter in a medium bowl. Cover with plastic wrap. Place in the fridge overnight to soak.

Meanwhile, place raspberries and sugar in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar dissolves and raspberries soften. Transfer to a blender. Blend until smooth. Set aside to cool completely.

Layer the raspberry puree and oat mixture in serving jars or bowls. Decorate with the extra raspberries, extra peanut butter, almonds, pistachios, pepitas, extra chia seeds, and sesame seeds.