Carbs (my friend in need and my foe indeed) as a food group makes up 66% of the nutrient content in oats. Most of it is not the "bad" kind that is easily absorbed for energy, quickly raising your blood sugar and causing problems when consumed in excess (weight gain, diabetes, heart disease).

• Only 7% is the dreaded quick-release kind that causes spikes in blood sugar, which is helpful when you need the burst of energy but increases the risk of diabetes over time.
• 22% is slow-release, which is best for sustained energy and maintaining healthy blood sugar levels after meals and during exercise. 
• ♡ 25% of the carb content is "resistant starch" that functions more like fiber than carbs. It doesn't get digested! Instead it passes through your gut and improves gut health by feeding your good gut bacteria.  
  

Oat flour makes a great substitute for white flour

A sheep in wolf's clothing - despite its high carb content, the low absorbed carbs of 19.9g/100g (lower than bananas) puts oats in the low to moderate range, alongside butternut and potatoes. 

Carbs absorbed per 100g: white flour 76g >> Oat flour 19.9g!

I don't follow a specific diet but I try to limit my carb intake for health and weight management. I am in love with oat flour because, together with their wonderful beta glucan fibers, oat packs a comfort AND health eating punch.