Dry roast the oats in a pan over low heat. Keep stirring for 5-6 minutes. Transfer to a plate and set it aside.
In the same pan, dry roast almonds for 3-4 minutes. Transfer to a plate to cool completely.
Grind the oats to a fine powder. Do the same with the roasted almonds. Mix the two ingredients in a bowl. Grind the pitted dates to a fine paste and add it to the mixture.
Add ground cardamom and honey to the oats mixture. Combine well using your hands. Apply some oil/ ghee on your palms and carefully roll to form lemon sized balls.
Roll the ladoos in desiccated coconut and serve them right away or store them in an air tight container.