Place the oatmeal, almonds and coconut on a baking sheet and toast for 8 to 10 minutes, stirring after 4 to 5 minutes. Allow the mixture to cool.
In a bowl microwave the almond butter for 20 to 30 seconds until runny, add the oatmeal, almond, coconut mix along with flaxseed, honey, chia seeds and cranberries to the bowl. Form into 1.5 inch balls, place on a baking sheet and refrigerate. Store in an airtight container refrigerated for up to one week or freezer for 3 months.