Labneh And Granola Recipe
labneh yogurt, coconut granola, orange, watermelon, lavender honey
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Ingredients
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Labneh
Coconut granola
Fruit & finishing
Method
Labneh
- 1
Strain yogurt
Line a fine-mesh sieve or colander with a double layer of cheesecloth (or a clean kitchen towel) and place it over a bowl. Pour the yogurt into the lined sieve, stir in 1 tsp fine sea salt, then fold the cloth over to cover. Refrigerate and allow to strain for 8–12 hours (overnight) for thick, spreadable labneh. For a thicker, cream-cheese consistency, strain up to 24 hours, discarding or reserving the whey for another use.
- 2
Unmold and finish
After straining, transfer the labneh to a bowl and gently stir to a smooth, creamy consistency. Taste and adjust salt if needed. If serving as a plated dollop, shape into a shallow bowl or quenelle. Drizzle with up to 1 tbsp olive oil just before serving, if desired.
Coconut granola
- 3
Preheat oven
Preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper.
- 4
Mix dry ingredients
In a mixing bowl combine 1.25 cups rolled oats, 0.5 cup shredded coconut, 0.25 cup slivered almonds, 2 tbsp pumpkin seeds, 0.25 tsp ground cinnamon and 0.25 tsp fine sea salt. Toss to distribute evenly.
- 5
Add wet ingredients
In a small bowl whisk together 3 tbsp maple syrup, 2 tbsp melted coconut oil and 0.5 tsp vanilla extract. Pour the liquid over the dry mixture and stir until all dry ingredients are lightly coated.
- 6
Bake
Spread the mixture in an even layer on the prepared baking sheet. Bake for 12–18 minutes, stirring once halfway through, until golden and fragrant. Watch closely near the end to prevent burning, especially the coconut flakes.
- 7
Cool and finish
Remove from oven and allow to cool completely on the baking sheet — the granola will crisp up as it cools. Once cooled, break into clusters. Taste and, if desired, stir in an additional 1–2 tbsp of shredded coconut flakes toasted in a dry skillet for extra crunch (use the optional toasted coconut flakes for garnish).
Fruit & assembly
- 8
- 9
Assemble bowls (serves 2)
Divide the strained labneh between two serving bowls (about 1 cup labneh per 2 servings total, roughly 1/2 cup each). Spoon 1/4–1/3 cup coconut granola on top of each portion. Scatter the orange dice and watermelon evenly over the labneh and granola.
- 10
Finish with honey and garnish
Drizzle about 1 tbsp lavender honey over each bowl (total 2 tbsp honey divided). Garnish with fresh mint leaves and a sprinkle of toasted coconut flakes, if using. Serve immediately so granola stays crisp. Leftover granola can be stored in an airtight container for up to 2 weeks; labneh keeps refrigerated for up to 5 days.