Bircher muesli: how to make oats soak liquid Recently I've been making bircher muesli for breakfast, but oat flakes never seem to soak much liquid. They remain mostly a separate layer in a milk soup (separate from milk and from each other). And I'm looking to achieve more of a rice pudding consistency I've seen in a few cafes serving their own bircher muesli.

I use 1:1 liquid/oats ration (by volume), which seems to be the recommended one in most online recipes, whole milk, standard rolled oats and leave the mixture covered in the fridge for 12 hours. Is there anything I'm not doing right? (I'll give quick oats a try next, perhaps that will help)
I've never made this, but have seen it on display in Switzerland breakfast buffets. I would think you may get a more absorbent oat flake if you were to try the par-cooked variety (quick oats).