In a large mixing bowl, combine the rolled oats, almond flour, and vanilla protein powder. Use a whisk to blend until evenly distributed.

In a separate bowl, beat the softened cream cheese and Greek yogurt together until smooth. Add honey, vanilla extract, and salt, mixing until well combined.

Fold the blueberries into the creamy mixture. Gradually add the dry oat mixture, stirring until a thick dough forms.

Using a scoop or tablespoon, portion out the dough into bite-sized balls, about 1 inch in diameter.

Place the bites onto a parchment-lined baking sheet and refrigerate for at least 30 minutes to firm up.

Transfer chilled bites to an airtight container. Store in the fridge for up to a week or freeze for longer storage.