In a blender, combine room temperature cottage cheese or cream cheese and blend until completely smooth for about 1-2 minutes.

Next, add your vanilla protein powder and almond flour, blending again until fully incorporated, which should take another minute.

Stir in the oats and diced fresh strawberries by hand, ensuring everything is well mixed and visually harmonious.

Once mixed, evaluate the dough's consistency. If it feels too wet or sticky, gradually incorporate additional oats until the mixture holds together yet remains pliable.

Transfer the dough to a bowl, cover it, and refrigerate for at least 10 minutes.

After chilling, roll the dough into approximately 18 bite-sized balls.

If desired, roll each ball in graham cracker crumbs before placing them onto the prepared baking sheet.

Store your protein balls in an airtight container in the fridge for up to 5 days or freeze for longer storage.