Toast the pecans in a dry skillet over medium heat for 4 to 5 minutes, shaking often, until they smell buttery. Let them cool for a few minutes.
Combine the oats, peanut butter, maple syrup, protein powder, pecans, toffee bits, vanilla, cinnamon and salt in a large bowl.
Stir for a full minute. Maple is runnier than honey, so this one can go either way. Too wet? Add oats a tablespoon at a time. Too dry and crumbly? Add applesauce a tablespoon at a time. It should hold together when squeezed.
Chill for 20 minutes, then portion with a small ice cream scoop and roll into balls.