In a mason jar or medium bowl, combine rolled oats, your choice of milk, canned pumpkin purée, chia seeds, vanilla extract, pumpkin pie spice, and maple syrup. Stir well until all ingredients are fully incorporated.

In a small bowl, mix Greek yogurt or cream cheese with a splash of milk and a drizzle of maple syrup until smooth and creamy.

Spoon half of the oat mixture into the prepared mason jar, then add a layer of the cheesecake mixture, followed by the remaining oat mixture.

Cover the mason jar tightly and refrigerate for at least 4 hours or overnight.

In the morning, stir the oats gently and add a splash of milk if needed. Garnish with crushed graham crackers, a dash of cinnamon, and extra maple syrup.