In a large mixing bowl or mason jar, combine rolled oats, your choice of milk, pumpkin purée, chia seeds, vanilla extract, pumpkin pie spice, and maple syrup. Stir vigorously for about 1-2 minutes until all ingredients are well incorporated.

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

Spoon half of the oat mixture into the bottom of the jar. Add a layer of the creamy cheesecake mixture on top, followed by the remaining oat mixture.

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

Before serving, stir gently and add a splash of milk if desired. Top with crushed graham crackers and an extra drizzle of maple syrup.