Add the blended oats, protein powder, almond butter, date syrup (or honey/maple syrup), salt, vanilla, and almond milk to a bowl.

Mix until a soft dough forms. If the dough feels too dry, add a little more almond milk 1 tablespoon at a time until it holds together but isn’t sticky.

Add the pitted Medjool dates, almond butter, cinnamon, vanilla extract, salt, and 1–2 tablespoons almond or oat milk to a blender or food processor.

Blend until a thick, smooth paste forms. Scrape down the sides as needed.

Place a sheet of parchment paper on your work surface.

Transfer the dough onto the parchment and use your hands or a rolling pin to press it into a rectangle, about ¼ inch thick.

Spread the cinnamon date filling evenly across the dough, leaving a small border around the edges.

Starting from one long side, carefully roll the dough into a tight log, creating a long swirled “cinnamon roll” shape.

Wrap the log in the parchment paper and place it in the refrigerator or freezer for about 2 hours until firm. This helps the rolls slice cleanly.

Once chilled, remove the log and slice into roll bites about ½–1 inch thick.