In a large mixing bowl, combine 1 cup of rolled oats, 1 scoop of vanilla protein powder, 2 tablespoons of ground flaxseed, 1 teaspoon of ground cinnamon, and a pinch of salt. Stir thoroughly until well blended.

Add 1/2 cup of natural peanut butter, 1/4 cup of honey, and 1 teaspoon of pure vanilla extract to the dry mix. Incorporate thoroughly until forming a thick, sticky dough.

If the dough seems too dry, gradually add 1 tablespoon of almond milk at a time until sticky and cohesive.

Wet your hands slightly to prevent sticking, scoop out about 1 tablespoon of mixture and roll into a ball, placing it on a parchment-lined tray.

Chill the tray of rolled balls in the refrigerator for about 15–20 minutes to firm up.

Transfer the protein balls to an airtight container. They can be stored in the refrigerator for up to 1 week or frozen for up to 3 months.