In a large bowl, combine 2 ¾ cup all-purpose flour, 3 tablespoons cocoa powder, 1 teaspoon salt, and 2 teaspoons instant yeast. Whisk together until evenly mixed.

Add 1 cup warm water, ¼ cup warm honey, and 2 tablespoons olive oil to the dry ingredients. Stir with a wooden spoon until a shaggy, rough dough forms with no dry flour remaining.

Turn the dough out onto a lightly floured surface and knead for 5 minutes until smooth and slightly sticky. If the dough feels too stiff, wet your hands slightly while kneading to add moisture.

Place the dough in a lightly greased bowl, cover tightly with plastic wrap, and let rise in a warm place for 1 hour until nearly doubled in size.

Divide the risen dough into 2 equal pieces. Flatten one piece into a rectangle, then roll it up lengthwise tightly and pinch the seam closed to form a baguette shape. Repeat with the second piece.

Place the shaped loaves on a parchment-lined baking sheet. Brush the tops lightly with water, sprinkle with oats if desired, and press gently so they adhere. Cover loosely and let rise for 30 minutes until visibly puffed and nearly doubled.

Preheat the oven to 350°F. Using a sharp knife or bread lame, score 3-4 diagonal slashes across the top of each loaf, about ¼ inch deep.

Bake for 30 minutes until the loaves are deep brown and sound hollow when tapped on the bottom. Let cool on a wire rack for at least 15 minutes before slicing.