Whisk the rolled oats, protein powder, and sea salt in a large mixing bowl until homogeneous.

Introduce the creamy peanut butter, honey, and vanilla extract into the dry mixture.

Fold the ingredients using a silicone spatula until a cohesive, tacky dough is achieved.

Evaluate the moisture content; if the mixture is overly crumbly, incorporate water in 5ml increments until the dough can be compressed without fracturing.

Incorporate the mini M&Ms and mini chocolate chips by hand, ensuring even distribution throughout the matrix.

Divide the dough into 12 equal portions of approximately 30 grams each.

Spherify each portion by rolling between the palms of the hands until smooth.

Transfer the spheres to a parchment-lined container and refrigerate for 30 minutes to allow the oats to hydrate and the fats to stabilize.