In a medium bowl, stir together the peanut butter, honey, and vanilla extract (if using) until smooth and fully combined.

Add the old-fashioned oats to a blender or food processor and blend until they turn into a fine oat flour.

Pour the blended oats into the peanut butter mixture, then add the protein powder and black cocoa powder. Mix everything together until a thick, slightly dry dough forms.

Slowly add the milk, one splash at a time, mixing as you go, until the dough becomes soft and easy to roll.

Using a 2-tablespoon cookie scoop, portion out the dough and roll each scoop between your hands until smooth and round.

Place the Oreo balls on a lined baking sheet and freeze for 30–45 minutes, or until firm.

Melt the white chocolate until smooth.

Dip each Oreo ball into the melted chocolate, coating completely, then place them back on the lined sheet. Refrigerate for another 15 minutes, or until the chocolate is set.

Enjoy right away, or store in an airtight container in the refrigerator for up to 2 weeks.