Add the rolled oats to a high-speed blender and pulse for 10 seconds until they reach a flour-like consistency.
Pour in the almond milk, Greek yogurt, almond butter, and vanilla extract.
Add the chocolate protein powder and cocoa powder to the liquid base.
Add the ice cubes to the blender jar.
Secure the lid and blend on high speed for 45 to 60 seconds until the texture is smooth and creamy.
Pour into a glass and serve immediately.