I have used TF oat malt. Contrary to above, the husk % is higher than barley so no worries lautering. IIRC it seemed like the kernel didn't fill the husk almost.
I usually did 20% in stout or ESB, but also did 80% stouts and 100% oat wine, which was quite different. Not bad but not as sweet, full, and bready as barleywine. High % stout had enough other malt character to be nice.
The TF oat malt back then was also always
quite hazy unless an agressive protein rest and long aging-- thus stouts are nice to hide that with color.