In a large mixing bowl, combine gluten-free rolled oats, dried cranberries, unsweetened coconut flakes, raw pumpkin seeds, and sliced almonds. Mix well for 1-2 minutes.

Add creamy peanut butter and pure maple syrup to the dry mixture. Stir until a sticky mixture forms, about 3-4 minutes.

Adjust the mixture's consistency with additional oats if too wet or more peanut butter if too dry.

Cover and refrigerate the mixture for 20-30 minutes to firm it up.

After chilling, dampen your hands to prevent sticking and roll mixture into balls.

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