Back-to-school time is slowly creeping up on us—I know, I know—and I am mentally preparing for the afterschool “hangry” situations.

You know the ones I speak of, where the kids get off the bus or into the car at pick-up line and they are so hungry that they can’t function.

Don’t worry, I have you covered with these kid-tested healthy(ish) snacks.

First up is a no-bake peanut butter cookie recipe. These cookies have no flour, and are made with just three ingredients. The cookies are gluten-free and have no added sugar.

I like to keep them in the fridge and eat them cold. They have a texture like a granola bar but are in cookie form.

Next are mini banana snack cakes. These moist bites are so good, and are perfect for little hands. They look adorable assembled, but you can just as easily bake a full cake, cut it into snack size pieces and serve.

This cake tastes great no matter how you slice it.

Last but certainly not least are these amazing ice pops, made of layers of raspberry syrup and Greek yogurt. I love to pick up fresh fruits and vegetables each week at the local farmers’ market and use what I find in recipes.

I picked up some fresh raspberries recently and made this syrup to use with this recipe, but you can easily swap out the raspberries for strawberries, blueberries, etc.

Trust me, keep these in the fridge for a great treat for the whole family.

Mini banana snack cake bites

Serving size depends on the size of your round cutter.

Cake:

• 3 medium-ripe bananas, mashed
• 1/4 cup brown sugar
• 1/3 cup oil
• 1/4 cup half and half
• 2 large eggs
• 1 tablespoon cinnamon
• 1 tablespoon vanilla extract
• 1 teaspoon almond extract
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 3/4 cup flour

Cream cheese frosting

• 8 ounces cream cheese, room temperature
• 3 1/4 cup confectioner’s sugar
• 5 tablespoons butter, room temperature

You will need a small, round cookie cutter.

To make the cake: Heat oven to 350 degrees Fahrenheit. Line a half-sheet baking pan (with lip) with aluminum foil. Coat with cooking spray. Set aside.

In an electric mixer with the paddle attachment, blend all ingredients until completely combined. Spread batter in prepared pan.

Bake 15-20 minutes until done.

Cool completely.

To make the frosting, combine all ingredients in a mixer. Set aside.

To assemble: Using a small circular cookie cutter, cut the cake into as many small circles as possible.

Place the frosting into a piping bag, pipe onto cakes, then top with another cake.

Pipe more frosting on top and decorate with a white chocolate melting wafer.

No-bake peanut butter cookies are just the thing for a hot day.

No-bake peanut butter cookies

• 1/2 cup creamy peanut butter
• 2 cups gluten-free rolled oats
• 1/4 cup maple syrup, no sugar added

Mix together all of the ingredients.

Drop by tablespoons onto silicon mats or parchment paper.

Freeze for at least 20 minutes before serving.

These ice pops, made of layered vanilla-flavored Greek yogurt and raspberry syrup, are likely to be a big hit.

Layered raspberry and yogurt ice pops

Servings depend on the number of molds. One serving per mold.

Syrup:

• 1 pint raspberries
• 3 tablespoons agave syrup

Vanilla pop:

• 1 quart vanilla Greek yogurt
• 1 teaspoon vanilla extract
• 1 tablespoon milk
• 1/3 cup confectioners’ sugar.

To make the syrup: In a medium saucepan combine the raspberries and agave. Using a masher, mash the raspberries and heat over medium heat until boiling. Lower heat and simmer for 5 minutes.

Let cool.

To make the pops: In a blender combine all ingredients and pulse.

To assemble: In a popsicle mold, fill each individual mold, alternating between the yogurt mixture and the raspberry syrup

Freeze for at least 3 hours.