Kyle’s House Made Granola With Sweet Labneh And Carmelized Apples

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• Step 1

  Preheat the oven to 225 degrees F.

• Step 2

  In a small saucepan over medium-low heat, warm the butter, honey, and maple syrup so that the butter melts and the mixture is warm but it’s not too hot to dip your finger in and hold it there.

• Step 3

  In a large mixing bowl, stir together the oats, almonds, and walnuts.

• Step 4

  Break up any clumps in the brown sugar and then add it, the cinnamon, and nutmeg to the bowl, and stir well to incorporate. Pour the warm honey-and-syrup-sweetened butter over the dry mixture and mix well with gloved hands or a rubber spatula. Sprinkle evenly with the salt and stir well.

• Step 5

  Lightly butter three baking sheets and spread a thin layer of granola evenly over each one.

• Step 6

  Arrange the baking sheets in the oven (you may have to bake the granola in two rounds depending on the size of your oven) and bake for about 2 hours, or until the granola is a nice golden brown. Every 20 to 30 minutes, remove the baking sheets, stir the granola around, and then rotate the pans as you return them to the oven. If the granola is getting too dark, lower the oven temperature. You want to get a nice crunch and properly toast the granola, but you don’t want too much color.

• Step 7

  When the granola is done baking, transfer it back into the large mixing bowl.

• Step 8

  Stir in the dried currants and cherries and then let the granola cool completely before packing it into mason jars or airtight containers, where it will keep for up to 1 month.

• Step 9

  To serve, put 1 to 1½ cups granola into each bowl and top with roughly 2 tablespoons labneh and 2 tablespoons caramelized apples. Serve with ½ cup milk to pour over and just about cover the granola.

• Step 10

  Labneh

  This is a nice and tangy labneh with a minimal amount of salt. If you’re making our labneh to serve with the granola, sweeten it with powdered sugar to taste just before serving. Start with a tablespoon of powdered sugar per cup of labneh and go from there.

  MAKES 2 CUPS

  1 quart plain whole milk yogurt (we love Nancy’s brand)
  1 tablespoon freshly squeezed lemon juice
  ½ teaspoon kosher salt
  Cheesecloth, for straining

  In a medium bowl, stir together the yogurt, lemon juice, and salt.
  Put four to six overlapping layers of cheesecloth into a fine-mesh sieve so that the cheesecloth hangs a few inches over the edge of the sieve on each side. Place the sieve over a bowl that completely contains it and has at least 1 inch of space at the bottom to collect the whey drippings.
  Scoop the yogurt mixture into the center of the cheesecloth, gather the ends together, and secure it at the top with a twist tie or rubber band. Place a small plate on top of the cheesecloth bundle to lightly weigh it down.
  Place the bowl with the sieve in the refrigerator and let it strain for 3 days. If the bowl doesn’t have a lot of space for drippings at the bottom, check it periodically and pour out the whey so that the yogurt isn’t touching the liquid.
  After 3 days, open the cheesecloth and transfer the labneh to a dish. Serve right away or store in an airtight container in the refrigerator for up to 1 month.

• Step 11

  Caramelized Apples

  MAKES 1 CUP

  1 crisp, slightly tart, yet balanced apple, such as Braeburn, Fuji, Gala, or Honeycrisp
  2 tablespoons sugar
  ½ teaspoon ground cinnamon
  1 tablespoon unsalted butter

  Peel, core, and cut the apple into small dice.
  In a small bowl, whisk together the sugar and cinnamon.
  In a small saucepan over medium-high heat, melt the butter and cook it for 1 to 2 minutes, or just until it’s about to brown. Add the apples, stir to coat with the butter, and sauté for 3 to 4 minutes. A little color will start to develop on the edges of the apples. Sprinkle the sugar blend evenly over the apples and cook, stirring occasionally, for another 2 to 3 minutes, or until a nice caramelization develops.
  Serve the apples warm atop our granola, or cool to room temperature, transfer to an airtight container, and refrigerate for up to 1 week.

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