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Combine 2 cups oats, 1¾ cups milk, ½ cup yogurt, 4 teaspoons maple syrup, 1 teaspoon vanilla, ½ teaspoon cinnamon and ¼ teaspoon salt in a large bowl; stir well. Refrigerate, covered, until thickened, at least 8 hours (and up to 4 days).
Whisk cream cheese and the remaining ½ cup yogurt, 1 tablespoon maple syrup and 1 teaspoon vanilla in a small bowl until smooth. Transfer to an airtight container and refrigerate until ready to use (up to 5 days).
To serve, spoon ¾ cup oat mixture into each of 4 (8-ounce) jars or bowls; spoon ¼ cup peaches over the oat mixture in each jar (or bowl). Top each with about 3 tablespoons cream cheese mixture. Recipe developed by Jasmine Smith