Line a baking sheet or tray with parchment paper or a silicone mat and set aside.

In a mixing bowl combine rolled oats, vanilla protein powder, 1 tablespoon ground cinnamon, ground nutmeg, sweetener, and salt, and stir until evenly mixed.

Add almond butter, honey, almond milk, and vanilla extract to the dry mixture.

Stir with a wooden spoon or spatula until a thick, uniform dough forms and no dry patches remain.

If the mixture is too dry and crumbly, add almond milk 1 teaspoon at a time, stirring between each addition until it holds together when pressed.

If the mixture is too sticky, add 1 tablespoon of protein powder or oats at a time until it becomes rollable.

In a small bowl mix the remaining 1 teaspoon of ground cinnamon with a pinch of sweetener if desired.

Scoop about 1 tablespoon of dough, roll it between your palms to form a smooth ball, and place it on the prepared tray.

Repeat with the remaining dough until all the mixture is shaped into balls.

Roll each ball lightly in the cinnamon mixture to coat the outside.

Return the coated balls to the tray in a single layer, not touching.

Refrigerate the tray for at least 30 minutes to firm up the protein balls.

Store the chilled protein balls in an airtight container in the refrigerator until ready to serve.