I’ve been thinking off and on about the topic of resistant starches. Came across this very comprehensive introduction to the subject just now:
I think I first started reading about this topic when I was experimenting with overnight oats. If you go down to the food chart at the bottom of the post above, you will see that uncooked oats have a very large amount of resistant starch in that. Oats, of course, are also very high in soluble fiber. For people who enjoyed starting their day with overnight oats but worried about the carbs, this might bear revisiting.
I’ve tried a number of the recipes on this website. There’s a lot of food for thought, so to speak. Try to avoid or modify recipes that call for some type of added sweetener, as that kind of defeats the purpose.