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Preheat the oven to 375F.
Pour the frozen berries into the small sauce pan, and turn the heat on to medium.
Cook the berries for 10 minutes, or until they are broken down.
Combine the corn starch with the water to form a slurry, then add it to the berries.
Cook for an additional 2-3 minutes or until thickened, like jelly. Set aside.
Spray a small baking dish or casserole with cooking spray. I used an 8.5" x 11" 2.5qt casserole dish for this.
Add the bananas to the bottom of a mixing bowl, and mash them with a fork.
Add the applesauce, sugar, baking powder, salt and extract and stir to combine.
Add the milk. Whisk together.
Add the oats. Fold in.
Pour the mixture evenly into the baking dish.
Add the berry topping to the top of the oatmeal, in an even layer.
Combine the powdered peanut butter with the water to form a thick and creamy peanut butter mixture.
Dollup the peanut butter on top of the berry topping, and then swirl gently with a fork.
Sprinkle the top of the dish with the granulated sugar, evenly.
Bake at 375 for 35 minutes.