Turning Waste to Taste: Crafting Sustainable Granola at Helix House
Helix House residents were treated to a unique and enriching experience during the recent Granola Baking Workshop event, held at Helix House and organized in collaboration with The Moonbeam Co., a sustainable food venture founded by three close friends passionate about environmental and food security concerns.
Helixians embraced sustainable food practices by creating granola from spent grain—a high-fiber, protein-rich by-product of beer brewing that is often discarded due to its coarse texture. This event aimed to explore innovative ways to tackle food waste, taking inspiration from the organizer's university days when he and his friends repurposed leftover rice from campus canteens to make rice wine. Now, they are extending that ethos to spent grains, discovering new possibilities for nutritious, eco-conscious foods.
Our residents mixed pre-prepared bags of nuts, grains, and a flavourful binding mixture, spreading their creation on baking trays and topping it with cranberries. While waiting for the granola to bake, the organizer discussed Singapore’s interest in alternative protein sources, even offering residents a taste of tom yum flavoured silkworms and baked crickets—an unexpected, protein-packed snack.
When the granola was ready, residents packed their golden-baked granola and paired it with fresh yogurt and berries.
The event highlighted creative ways to address food waste, bringing residents closer to sustainable choices and sparking conversation on how small changes can lead to larger environmental impact.
Helixians preparing the granola for baking
Helixians enjoying their granola with fruits and yogurt
