In a medium mixing bowl, combine the rolled oats, protein powder, and a pinch of salt. Stir them together well to ensure the protein powder is evenly distributed with the oats. This forms the base of your protein bites, providing structure and fiber.

Add the softened cream cheese, plain Greek yogurt, honey or maple syrup, and vanilla extract to the bowl with the dry ingredients. Use a spatula or a sturdy spoon to mix everything together until a cohesive dough forms. It might seem a bit sticky at first, but keep mixing until it’s well combined.

Gently fold in the lightly mashed fresh or frozen blueberries. You want to distribute them throughout the mixture but avoid overmixing, which can turn the entire dough purple. Leave some streaks of blue for that delightful visual and flavor burst of blueberry cheesecake.

Take small portions of the mixture and roll them between your palms to form bite-sized balls, about 1 to 1.5 inches in diameter. If the mixture is too sticky to handle, you can lightly dampen your hands with water or a tiny bit of oil.

Place the rolled protein bites on a plate or baking sheet lined with parchment paper. Refrigerate them for at least 30 minutes, or until they are firm and set. This chilling time is crucial for them to hold their shape and for the flavors to meld together.