In a large mixing bowl, add the gluten-free rolled oats, dried cranberries, unsweetened coconut flakes, raw pumpkin seeds, and sliced almonds. Stir until combined.

Pour in the natural peanut butter and pure maple syrup. Mix thoroughly until the mixture is sticky and cohesive.

Evaluate the texture; if too wet, add rolled oats gradually until manageable. If too dry, add a tablespoon of peanut butter.

Transfer the mixture to the fridge and chill for about 20-30 minutes.

Dampen your hands, scoop some mixture, and roll into 1-inch balls. Adjust with water or more maple syrup if crumbly.

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