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Combine oats, almond milk, 2 cups strawberries, yogurt, maple syrup and vanilla in a blender. Process until smooth and thick, about 30 seconds.
Divide the remaining 1 cup strawberries among 6 (6-ounce) jars. Pour the oat mixture over the strawberries, about 1 cup each.
Combine chocolate and coconut oil in a small microwave-safe bowl. Microwave on High in 30-second intervals, mixing between each, until the chocolate is fully melted and incorporated into the oil, about 2 minutes.
Pour the melted chocolate over each jar (about 2 teaspoons each), rotating the jar to fully coat the surface. Sprinkle with flaky salt. Cover and refrigerate until the chocolate is fully set and the mixture has thickened, about 8 hours.