In a large mixing bowl, combine the gluten-free rolled oats, dried cranberries, coconut flakes, raw pumpkin seeds, and sliced almonds.

Mix in the creamy peanut butter and pure maple syrup, stirring for about 2-3 minutes until well combined.

Adjust the consistency by adding more oats if too wet or more peanut butter or maple syrup if too dry.

Chill the mixture in the refrigerator for about 20-30 minutes.

After chilling, dampen your hands and roll the mixture into balls about 1 inch in diameter.

Store the energy balls in an airtight container in the refrigerator or freeze individually for longer storage.