I have brewed 11 NEIPAs now and all of them have ~20-30% of the total grain bill comprised of different combinations of malted oats, flaked oats, white wheat, or flaked barley. Ive enjoyed all of them and none of them have cleared on me one bit but the longest one has only lasted about 5 weeks after kegging - most last about 3.5weeks. Grain bill aside, Im a firm believer that the cold side processes really affect haze stability more than the grain bill itself but again - all my NEIPAs have been comprised of a grain bill with lots of oats/wheat/barley etc so this is just my two cents.
My fermentation processes aren't unlike lots on this forum but here is what I do:
1) let the beer ferment out fully - I generally take a hydro sample at about 7days (with exception of voss kviek yeast) but I get the feeling several of them are done at about 5days but I wait nonetheless
2) If at day 7 the hydro reading appears to have hit the FG Ive targeted, i then raise the temp or hold the temp at 71 for 2-3 more days for "yeast cleanup"
3) After "yeast cleanup" I soft crash to 55degrees for about 18-24hrs. If you get to 55, IMO, you can visually see the beer clearing quite well.
4) after soft crashing, I raise temp to 65 degrees for dry hopping (I do two dry hops separated about 24hrs apart)
5) about 24hrs after final dry hop - I start the hard crash to 38 degrees.
6) Once at 38 degrees - I keg.
I think the soft crash is VERY helpful to drop the yeast out (mostly) of the beer. My limited understanding is that if the yeast are still in suspension when you dry hop, when the yeast DO drop out - they can carry hop oils/hop stuff with it.
For what its worth - I keg, and when I transfer to keg Im using a top draw floating dip tube which puts nice beer with very little hop debris/yeast/trub into the keg. Every time Ive opened a keg thats recently been kicked - I see very little hop debris on the bottom of the keg - so very little "settles out" while in the keg because that is done in the fermenter instead.
This has been working for me. Beer flavors have been great - aromas good too. SO I see no reason to change these processes now considering its taken some time to be more efficient with them.