Preheat oven to 350 degrees F.
Add the rolled oats to a blend and blend until they are smooth and flour-like.
Then add in the eggs, cooked mung beans, almond milk (or coconut milk), salt, cardamom, vanilla extract, brown sugar (or maple syrup), and zest of lime (save a bit to sprinkle on top for decoration), and pulse on high 3–4 times until blended. The mung beans usually remain intact.
Spray some oil onto 3 ramekins or baking bowls and divide the blended mixture between the 3.
Place the ramekins on a baking sheet and bake at 350 degrees F for 25 minutes.
Remove from the oven and let cool slightly.
Serve drizzled with maple syrup, topped with coconut whipped topping, and sprinkled with remaining lime zest - either in the ramekins or remove them from the ramekins and serve as a "cake" on a saucer.