From the quick googling I did at work, it seems that there are different types of starches that digest at different rates. Whole grain cereals are in the slower-to-digest category *and might not get digested fully.

I personally suspect that the process of making oat milk - blending and straining the oats - makes them easier to digest and probably has an impact on GI. So it’s probably a wash.

Wouldn’t the starch break down into an equivalent amount of sugar during digestion?

I had to scroll all the way to the bottom to find a comment that mentioned using an app if some kind to help organize these tasks.

This one sounds interesting, I’ll check it out.