These snacks are packed with the brain food your little genius needs:
Line a muffin tin with cupcake liners and sprinkle granola in the bottom of each one. Stir blueberries into vanilla Greek yogurt and add honey to taste (for kids over 1). Divide yogurt mixture evenly between the liners. Freeze for 3 hours, or until firm.
Swirl almond butter and raspberry jam into slightly softened strawberry ice cream. Freeze for 30 minutes. Scoop into an ice cream cone and sprinkle with dark-chocolate chips, dried cranberries, and almond slivers.
Nutty Fudge Bars
Melt 1/2 cup dark-chocolate chips with 1/4 cup evaporated milk; stir until smooth. Set aside half the chocolate mixture. Combine 20 crushed vanilla wafers, 1/2 cup mini-marshmallows, 1/4 cup powdered sugar, and 1/4 cup chopped walnuts, and stir in half the melted chocolate. Stir until combined, then press into a baking pan lined with parchment paper. Pour reserved melted chocolate over the top to cover. Refrigerate 1 to 2 hours, or until firm, and cut into squares.