Pulse the rolled oats in a blender or food processor until they reach a coarse flour consistency. The oats should still have small pieces visible rather than becoming completely powdery.

Add chopped strawberries, Greek yogurt, honey, and water to your blender. Blend on medium speed until the mixture becomes smooth and creamy, with tiny strawberry pieces creating beautiful pink speckles throughout.

Pour the processed oats and melted coconut oil into the strawberry mixture. Pulse briefly to combine all ingredients without over-mixing. The mixture should have a thick smoothie consistency.

Spoon the mixture into silicone popsicle molds or ice cube trays, leaving about 1/4 inch space at the top for expansion during freezing. Tap the molds gently on the counter to release any air bubbles and ensure even distribution.

Place molds in the freezer for 4-6 hours until completely solid. Run warm water over the outside of molds briefly to help release the treats. Serve immediately.