Preheat the oven to 225°F
In the small sauce pan 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.
In a large mixing bowl, stir together the oats, almonds, and walnuts.
Break up any clams in the brown sugar and then add it, cinnamon, and nutmeg to the bowl, and stir well to incorporate. Pour the warm honey and syrup sweet and butter over the dry mixture and mix well with left hand or a rubber spatula. Sprinkle evenly with the salt and stir well.
Lightly butter three baking sheets and spread a thin layer of granola evenly over each one.
Arrange the baking sheets in the oven and bake for about two hours, or until the granola is a nice golden brown. Every 20 to 30 minutes, remove the baking sheet, 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 to much color.
When the granola is done baking, transfer it back to the large mixing bowl.
Stir in the dried currants and cherries and then let the granola cool completely before packing into mason jars or airtight containers, where it will keep for up to one month.
To serve, but one to 1 1/2 cups granola into each bowl and talk with roughly 2 tablespoons Labneh and 2 tablespoons caramelized apples. Serve with a half cup milk to pour over and just about cover the granola.