Labneh & Granola Recipe

Make labneh (overnight)

Line a fine-mesh sieve or colander with a double layer of cheesecloth (or a clean kitchen towel) and set over a medium bowl. Whisk the Greek yogurt with 1 tsp salt until smooth. Spoon the yogurt mixture into the lined sieve, fold cloth over the top, cover with plastic wrap and refrigerate for 12–24 hours to drain until thick and spreadable. Check after 12 hours and drain longer if you prefer a firmer labneh.

Finish labneh

After draining, transfer the labneh to a bowl and stir in 1 tablespoon of the lavender honey (reserve remaining honey for serving). Taste and adjust salt if needed. Smooth into a shallow serving bowl or spread on plates.

Prepare fruit

Zest the orange lightly (reserve zest for garnish if desired). Segment the orange: using a sharp knife, cut away peel and pith, then cut between membranes to release segments. Cut the watermelon into small 1/2-inch dice or use small melon baller scoops to yield about 1 cup. Pat fruit gently on paper towel if very juicy.

Assemble

Spoon or spread labneh on a serving plate. Scatter coconut granola over one side, arrange orange segments and watermelon pieces over the labneh. Drizzle remaining 3 tablespoons of lavender honey over the fruit and granola, and finish with a sprinkle of orange zest.

Preheat oven to 325°F (160°C). Line a rimmed baking sheet with parchment paper.

In a large bowl combine 1.5 cups rolled oats, 1/2 cup shredded coconut, 1/2 cup chopped almonds, 1/4 cup chopped pecans, 1/4 tsp ground cinnamon and 1/4 tsp salt. Toss to distribute evenly.

In a small bowl whisk together 3 tablespoons maple syrup, 2 tablespoons melted coconut oil and 1 teaspoon vanilla extract until combined. Pour liquid over dry ingredients and mix thoroughly so the oats and nuts are evenly coated.

Spread mixture in an even layer on the prepared baking sheet. Bake for 12–18 minutes, stirring once at the halfway point, until golden and fragrant. Keep an eye during the last few minutes to avoid burning the coconut and nuts.

Remove from oven and let cool completely on the sheet; granola will crisp as it cools. Break into clusters. Store in an airtight container for up to 2 weeks.