What are Muesli flakes like?

[kkersey_austin]

OK, I just had to jump on the Muesli thread, it being one of my
favorite foods...

My sister lived for a short while in Sachseln, Switzerland, famous to
Muesli fans everywhere as the home of the Familia company. :-) 

According to her, the proper way of preparing Muesli is to soak it in
plain yogurt for at least half an hour (and preferably overnight) and
to then add lots of fresh fruit - finely chopped apples are
practically mandatory. The consistancy should be somewhat pourable.

Even though the Familia box suggests using milk, that is just plain
yucky, IMO. Something in the yogurt must "cook" those raw oats
somehow, while milk just makes it all gooey.

This, by the way is for the "authentic" style of Muesli, a.k.a.
Birchner Muesli, which is basically raw oats mixed with dried fruits
and nuts. The crispy-flakey stuff that is so readily available -
marketed under names like "Mueslix" - is not the same thing at all. If
you soak the crispy flakes, they become a soggy mess. Those cereals
that have *both* the crispy flakes *and* the uncooked oats (Familia
makes some of them) leave me baffled

I suspect that the "muesli flakes" referred to in the Wiggles recipe
are a standard crunchy sugar-coated flake breakfast cereal, not the
uncooked-rolled oats kind of muesli. But that's just a guess.

Karen, who has now in one day written two posts in separate threads
about oat-containing foods. Hmmmm.