There is a recipe for Samuel Smith's Oatmeal Stout in the Clone brews book. Similar to the one Chris_Dog posted. The detail they add, is to toast the oats (their recipe calls for .5 lb.) on a cookie sheet in a 325F oven for 75 min, turning every 15 min.
Primary: , Boddington's Clone, Mirror Pond w/Marris Otter
Bottled: Fullers ESB Clone
Kegged: Mirror Pond Clone
Drinking: BM's Kona Fire Rock, Dead Guy Clone, Alaskan Amber Alt Clone, Firestone DBA Clone, Magnum/Crystal IPA
Next up: Burton IPA