Preheat the oven to 375 degrees.
If using rolled oats, add the rolled oats to a blender and pulse until the rolled oats reach a flour-like consistency.
Then add the rolled oats/oat flour, almond flour, baking powder, baking soda, cinnamon, cardamom, salt, and sugar, to a large mixing bowl and mix well with a spoon.
Next, add the olive oil, egg, almond milk or coconut milk, and vanilla extract into the bowl with the dry ingredients and mix well.
Chop the pecans and dates.
Add the chopped dates and pecans to the oat mixture and mix well.
Let the mixture sit for about 5-10 minutes so the oats can absorb some of the liquid and thicken up the mixture.
Place heaping spoonfuls onto a parchment-lined or Silpat-lined baking tray or a cookie tray. Using the spoon, form the spoonfuls of muffin-top batter into shapes resembling muffin tops.
Bake at 375 degrees for 18-20 minutes.
Remove from the oven, and let cool before enjoying.