In a large mixing bowl, combine rolled oats, PB2 powder, ground flaxseed, and a pinch of salt. Whisk until evenly mixed, about 2 minutes.

Pour in honey and vanilla extract. Stir with a spoon for 3-5 minutes until it forms a sticky dough.

Take small portions and roll into 1-inch balls, forming about 12-15 total.

Place the balls on a parchment-lined sheet and refrigerate for at least 30 minutes.

Store in an airtight container in the refrigerator for up to one week.