In a large mixing bowl, combine rolled oats, vanilla protein powder, ground flaxseed, ground cinnamon, and a pinch of salt. Stir well until evenly mixed.

Add natural peanut butter, honey or maple syrup, and pure vanilla extract. Mix until a sticky dough forms, ensuring all dry ingredients are incorporated.

If the mixture is too dry, gradually add almond milk, mixing thoroughly after each addition until the dough is moldable.

Roll small portions of the dough into 1-inch balls and place them on a parchment-lined baking tray.

Refrigerate the tray for about 15-30 minutes to firm up the protein balls.

Transfer protein balls to an airtight container for storage. They can be kept in the fridge for up to a week or frozen for three months.