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Preheat oven to 350°F.
Spread pecans in a single layer on one half of a large rimmed baking sheet. Spread oats on the other side. Bake until the oats are lightly browned and the pecans are fragrant, about 10 minutes.
Meanwhile, soak dates in a small bowl of hot water for 10 minutes.
Transfer the toasted oats to a food processor. Drain the dates; add to the food processor along with vanilla, salt and cinnamon. Process until finely chopped. Add the toasted pecans; pulse until the pecans are chopped.
Using damp hands and a 1-tablespoon measure, roll into 18 balls. Refrigerate for at least 15 minutes before serving.