In a medium mixing bowl, combine rolled oats, milk, canned pumpkin purée, chia seeds, vanilla extract, pumpkin pie spice, and your choice of sweetener. Stir well until the mixture is thoroughly combined and thick.

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

Layer half of the oat mixture in a jar, add the cheesecake layer, and then top with the remaining oat mixture.

Cover the jar and refrigerate for at least four hours, ideally overnight, to allow the flavors to meld.

When ready to serve, stir the mixture and adjust the consistency with a splash of milk if needed.

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