Not much difference and if I am honest I don’t think they’re very useful either way.
I've made 50% oat beers before, lackluster. I've tasted several 100% oat beers before, lackluster. Anyone who thinks they add great body, head retention, flavor, etc. is mistaken. Try it and you'll find out. Sure, if they are toasted, they'll taste toasty. But if not..... they're just more of a pain to deal with in the mash, more than any value added to the finished beer. I'd rather use any of a plethora of other brewing ingredients. If you want body and head, try wheat or rye malt. Easier, and more effective. Don't forget a handful or three of rice hulls, if you are so inclined to help prevent a stuck mash. Denny might not need any rice hulls, but everybody else does.