In a small food processor or blender, pulse the gluten free oats and the freeze-dried strawberries until coarsely ground.
Place the oat mixture in a bowl, and stir in the collagen powder, coconut flour, and salt. Set aside.
Puree some fresh strawberries in a small blender until smooth. Measure out 1/4 cup of the strawberry puree and add to the oat mixture, along with the cashew butter, vanilla extract, and vanilla stevia. Stir until well mixed and a dough forms.
If the dough is too sticky, you can add a bit more coconut flour as needed to firm it up a bit.
Pinch off about a Tablespoon of the dough and roll into protein balls. Store these in an airtight container in the fridge. If you prefer to eat these at room temp, take them out and set at room temp for 30 minutes before eating.