In a medium bowl or mason jar, combine rolled oats, milk, canned pumpkin purée, chia seeds, vanilla extract, pumpkin pie spice, and maple syrup. Stir vigorously for about 1-2 minutes until everything is well incorporated.

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

Layer half of the oat mixture in jars, then add cheesecake layer, followed by the remaining oat mixture. Press down gently to create an even texture.

Cover jars and refrigerate for at least 4 hours, or overnight, to allow flavors to meld.

In the morning, stir the oats and adjust consistency with more milk if needed. Top with crushed graham crackers and drizzle with maple syrup before serving.