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

Scoop in creamy peanut butter and drizzle pure maple syrup over the mixture. Mix until all ingredients are incorporated.

Check the consistency and adjust with additional oats or peanut butter to achieve moldable texture.

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

Dampen hands and roll the mixture into 1-inch balls, placing them on a lined baking sheet.

Store in an airtight container in the refrigerator for up to 2 weeks or freeze for longer storage.