In a large mixing bowl, combine gluten-free rolled oats, dried cranberries, unsweetened coconut flakes, raw pumpkin seeds, and sliced almonds. Mix until evenly blended.

Add the creamy natural peanut butter and pure maple syrup into the bowl. Stir vigorously until the mixture forms a sticky, cohesive dough.

Evaluate the mixture's texture. If it's too wet, add more oats. If too dry, add more peanut butter.

Cover the bowl and refrigerate for 20 to 30 minutes to firm up.

Dampen your hands and scoop a tablespoon of the mixture, rolling it into a ball.

Store the energy balls in an airtight container in the fridge for up to two weeks, or freeze for three months.