Random Delicious Thing: Yogurt Granola Bowl in Gros Morne National Park

By Jennifer Bain | Published February 6th, 2026

Random Delicious Thing shines a weekly spotlight on things you really must eat across Canada.

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I’ve made this dish a million times, but it’s never tasted as good as it did at the Gros Morne Inn last June/Jennifer Bain

WHAT: Yogurt Granola Bowl With Local Fruit Chutney

WHERE: Taste restaurant at the Gros Morne Inn, Woody Point, NL

PRICE: $18

DISH DECONSTRUCTION: Taste’s chefs start with a modest amount of plain yogurt as the blank canvas, top it with a circle of granola and finish it with a dollop of its house-made and locally sourced fruit chutney. Two mint sprigs pull the whole thing together so you wind up with a nourishing breakfast that’s also visually pleasing.

WHY: My favourite place to stay and eat in Gros Morne National Park, the Gros Morne Inn welcomes guests and non-guests (with reservations) for breakfast and dinner. The yogurt granola bowl isn’t always on the menu, but have no fear — there are backup dishes like savoury oatmeal with a poached egg, a smoked salmon eggs benny or even a traditional breakfast.

FUN FACT: My favourite berry is called partridgeberry in Newfoundland and Labrador, and lingonberry in places like Sweden. You’ve probably had lingonberry jam with meatballs if you’ve ever eaten at IKEA. The tart red berry is similar to a cranberry but somehow better. Or maybe it’s the way Newfoundlanders turn partridgeberries into jams that are sold everywhere from craft shops to gas stations. It pairs well with meat or fish, but is versatile enough to also taste great on ice cream or in yogurt and granola bowls. I can’t remember if it was part of the mixed fruit chutney in this particular dish at Taste, but I suspect it was.