In a mason jar, add rolled oats, milk, pumpkin purée, chia seeds, vanilla extract, pumpkin pie spice, and maple syrup. Stir well to combine.

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

Layer half of the cheesecake mixture over the oat mixture in the jar, then add the remaining oat mixture on top.

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

When ready to eat, stir and add additional milk if a thinner texture is desired.

Top with graham crackers and a dash of cinnamon if desired, then enjoy!