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Combine 2 cups water and tea bags in a saucepan; bring to a boil over high heat. Turn off heat and allow tea to steep 10 minutes.
Remove tea bags from the pan and stir in brown sugar, white sugar, molasses, ginger, cinnamon, and cloves. Return pan to high heat and bring to a boil. Simmer until reduced and thickened. Remove from heat and let cool to room temperature.
Meanwhile, pour oats into a heat resistant bowl. Bring 2 cups water to a boil and pour over the oats to cover. Let stand 10 minutes. Drain oats and rinse with cold water.
Combine oats, coconut oil, 1 ½ cups cold water, and dates in a blender. Blend until smooth and creamy. Pour mixture through a fine sieve and discard solids.
Stir ½ cup (or more if desired) of cooled chai mixture into oat milk mixture and refrigerate until ready to use.