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Combine apple cider, water, and chai tea bags in a large saucepan and bring to a boil over high heat. Turn off heat and allow tea to steep for 10 minutes.
Remove tea bags from pan and stir in sugars. Bring mixture to a simmer and cook until reduced to about 1 cup and set aside to cool. Mixture will thicken slightly as it cools.
Meanwhile, pour oats into a heat resistant bowl. Bring 2 cups of water to a boil and pour over oats to cover. Let stand 10 minutes. Drain oats and rinse with cold water.
Combine oats, coconut oil, cold water, and dates in a blender. Blend until smooth and creamy. Pour mixture through a fine sieve and discard solids.
Stir ⅔ cup of cooled chai syrup into oat milk mixture and refrigerate until ready to use.