In a mixing bowl, combine rolled oats and almond butter, stirring until fully blended. Press the mixture into the bottom of each liner to form a solid base.

In a separate bowl, add Greek yogurt and vanilla protein powder, whisking until smooth and creamy.

Evenly spoon the Greek yogurt mixture over the prepared oat base and smooth out the tops.

Finely dice fresh strawberries and sprinkle them generously on top of each yogurt layer, pressing lightly to adhere.

Place the assembled cups in the freezer for at least 2 hours until firm to the touch.

Let the cups sit at room temperature for about 5 minutes before serving.