Combine the dry ingredients: In a large mixing bowl, add the rolled oats, protein powder, ground flaxseed, chia seeds, and the pinch of salt. Stir them together with a wooden spoon until everything looks evenly distributed and you can see the dark specks of chia seeds throughout the pale oat mixture.

Add the wet ingredients: Pour in the peanut butter, honey or maple syrup, and vanilla extract. The peanut butter should be at room temperature so it stirs in easily — if it's cold from the fridge, give it a quick stir first until it loosens up.

Mix thoroughly: Using a sturdy spoon or spatula, fold the wet ingredients into the dry. The mixture will look crumbly at first, then slowly come together into a cohesive dough. You should feel the oats softening slightly as the moisture from the peanut butter and honey works through them.

Add your mix-ins: Fold through the chocolate chips and dried cranberries (or whichever dried fruit you chose). The dough should feel tacky but not wet — when you press a small amount between your fingers, it should hold together without crumbling apart.

Check the consistency: If the mixture feels too dry and won't hold together, add water one tablespoon at a time. You're looking for a texture similar to soft cookie dough — it should be slightly sticky but not sloppy. The oats will have absorbed some moisture and the whole bowl will smell warmly of peanut butter and vanilla.

Chill the mixture: Cover the bowl with cling film or a tea towel and pop it in the fridge for 20-30 minutes. This step is crucial — the chilled mixture becomes much easier to roll, and the balls will hold their shape beautifully. You'll notice the dough firms up and feels less sticky to the touch.

Roll into balls: Scoop out roughly one tablespoon of the chilled mixture and roll it between your palms. Use gentle pressure — you want a smooth, round ball about the size of a walnut. The surface should feel slightly cool and smooth, with the oats and seeds creating a lovely textured appearance.

Arrange and store: Place the finished balls on a baking tray lined with parchment paper. As you work, you'll see them sitting in neat rows, each one a little different from the last. Once all the mixture is used up, transfer the tray to the fridge for another 10 minutes to set fully before storing.