Combine rolled oats, milk, canned pumpkin purée, chia seeds, vanilla extract, pumpkin pie spice, and maple syrup in a large mixing bowl or mason jar. Stir until well combined.

In a separate small bowl, blend Greek yogurt (or cream cheese) with a splash of additional milk and maple syrup until smooth and creamy.

Layer half of the oat mixture into the bottom of your mason jar, add the cheesecake layer and then the remaining oat mixture on top.

Cover the jar tightly and refrigerate for at least 4 hours, preferably overnight.

In the morning, stir the oats. Add additional milk if needed for desired consistency.

Top with crushed graham crackers, a dash of cinnamon, and a drizzle of maple syrup before serving.