In a large mixing bowl, combine gluten-free rolled oats, dried cranberries, unsweetened coconut flakes, raw pumpkin seeds, and sliced almonds. Stir together for about 30 seconds until evenly mixed.

Add creamy peanut butter and pure maple syrup to the dry mixture. Stir for another minute until fully incorporated and oats are coated.

If the mixture seems too moist, gradually add more gluten-free rolled oats. If too dry, mix in more peanut butter a teaspoon at a time.

Cover the bowl and place it in the refrigerator for 20 to 30 minutes to chill.

Once chilled, lightly dampen your hands and scoop out a portion of the mixture. Roll it to form balls or press into bars.

For firmer texture, return the shaped energy balls to the fridge for an additional 10-15 minutes.

Transfer the chilled energy balls to an airtight container, layering with parchment paper to prevent sticking. Store in the refrigerator for up to two weeks or freeze for up to three months.