For a smoother texture, pulse the rolled oats in a food processor for a few seconds until partially ground (optional).

In a large mixing bowl, combine the rolled oats (or ground oats), vanilla protein powder, crushed freeze-dried strawberries, and salt. Whisk well to ensure even distribution.

Add the softened cream cheese, honey (or maple syrup), almond milk, and vanilla extract to the bowl.

Use a sturdy spoon or your hands to combine all ingredients until a slightly sticky dough forms. If too dry, add almond milk (1 tsp at a time). If too wet, add rolled oats or protein powder (1 tbsp at a time).

Use a small cookie scoop or tablespoon to portion the dough. Roll each portion between your palms to form a smooth ball.

Place extra crushed freeze-dried strawberries in a shallow dish. Roll each protein ball in the crushed strawberries, pressing gently to adhere.

Place the finished protein balls on a parchment-lined baking sheet or plate. Refrigerate for at least 30 minutes to allow them to firm up.

Transfer the chilled protein balls to an airtight container. Store in the refrigerator for up to a week or freeze for up to a month. Thaw in the refrigerator before serving.