Beer can be anything you want…And your recipe is interesting.
My humble input would be to consider lowering the qty of oats as they add a viscous quality to the beer and, at the percentages you propose, it might be more slickness than you anticipate. Possibly consider cutting them down by a lb or so and substituting some sugar to make up for the lost gravity…this will dry out the final product which I enjoy in IPAs, especially those containing rye.
If you want the smooth malty backbone still consider reducing the oats and substitute some Munich or another bready-biscuity grain…that may give you the smooth, cereal character of the oats without contributing to much silkiness…or sticking the mash.
Your hop bill is nice and I like your use of simcoe late in the boil. Simcoe has really nice mango,tropical fruit aroma and a mellow flavor…I love late additions and dry hopping with it.
Hope my input helps…