Crush the Oreos. Place the cookies in a zip-top bag and use a rolling pin to crush them into small pieces. You want a mix of crumbs and small chunks for texture.

Mix the dry ingredients. In a large mixing bowl, combine the rolled oats, protein powder, and a pinch of salt. Stir well.

Add the wet ingredients. Stir in the almond butter, honey (or maple syrup), and vanilla extract. Mix until mostly combined. Add the crushed Oreos and gently fold them in.

Check the texture. The mixture should hold together when pressed. If it feels too dry or crumbly, add 1 tablespoon of milk at a time until you reach the right consistency.

Roll into balls. Use your hands or a cookie scoop to form 1-inch balls. Place them on a lined tray or plate.

Chill and enjoy. Refrigerate for 15–30 minutes to firm up. Store leftovers in an airtight container in the fridge for up to a week.