In a large bowl, add dry rolled oats along with 2 cups of fresh water and soak for 15-20 minutes. Once oats have swollen and softened, drain out water, rinse with more fresh water, and drain again and set aside. NOTE: Be sure to discard all drained water.
Next, add the soaked oats, 5 cups of water, Agave, vanilla, cinnamon, and salt to a high-powered blender and blend on medium-high speed for about 30-45 SECONDS. NOTE: Do not over-blend; Adjust sweetness as needed.
Once done, slowly strain (using a cheesecloth) milk into a bowl, squeezing the oatmeal pulp to ensure that all milk is extracted. NOTE: You may have to repeat this process until all oat milk has been fully strained by re-pouring milk on top of pulp to extract more milk, if needed.
Once all milk has been extracted, add the milk back to the blender and add the cocoa powder and blend again for 1 minute or until it's thick and creamy.
Refrigerate milk (best if tightly sealed/covered) for up to 1 week. Stir before serving, if needed.
Sip and Enjoy!