I’ve heard you only have to refrigerate them. I wonder what the truth is. Neither? Both?
Cooling them converts much of the starch into resistant starch, which not only reduces insulin spikes, but it helps feed the microbiome. No need for freezing. Also, you can reheat them, but do so slowly to avoid breaking the molecular bonds that characterize resistant starches. Maybe microwave them for 20 seconds, wait 30-60 seconds, and repeat until sufficiently warm - as opposed to sticking them in for 90-120 seconds to reheat quickly.