Divide the dried fruit evenly between four 8-to 10-ounce jars then add a third of a cup of oats to each, along with 1 1/2 teaspoon flaxseed meal, 1/2 teaspoon chia seed, and a pinch of both cinnamon and salt.
Whisk together the coconut milk, almond milk, maple syrup, and vanilla extract in a large measuring cup, then divide between the jars.
Lid the jars tightly and shake vigorously to combine. Refrigerate overnight or for up to 1 week. Serve right out of the jar, topped with the toasted coconut.