Many extract recipes use flaked oats! When you are steeping grains (oats included), you are not trying to get fermentable sugars like you are when doing a mash. You are after flavor or body or some other characteristic. Flaked oats will give you a little flavor and a lot of body. Besides, IMHO, no one uses flaked oats anyways for fermentable sugars!
EDIT: Also, don't judge what the final haziness of the beer willl be based on prefermentation and pre conditioning. I've had wheat beers that ended up crystal clear after a couple weeks in the fridge and an Oktoberfest that never cleared up.