Combine almond milk with coconut milk in a large, deep pot and bring to an almost boil. (Stir this mixture occasionally to keep the milk from forming a film or burning.)
Add the steel cut oats and cook, stirring frequently, for 20-25 minutes, until the steel cut oats have pretty much absorbed all the liquid.
Remove from the heat, add 1 cup sliced strawberries and 1 tsp. vanilla extract, and let sit for 2 minutes. While it sits, it will thicken even more.
For the tasty syrup, heat pure maple syrup and remaining 1 cup fresh strawberries, sliced, over medium-high heat until heated through, about 3-5 minutes.
Combine the plain greek yogurt with remaining 1 teaspoon vanilla extract in a small mixing bowl.
To serves, place a dollop of the tasty yogurt cream over the strawberries and cream oats and drizzle with the warm strawberry maple syrup.