Although they're not the same thing, the quick oats are in place of rolled (tried and tested - e.g. Kyle's excellent Stout).
The melanoidin just brings a bit of richness to the table... melanoidins are the "malty" part of malt, so you could read melanoidin malt as "malty malt"
Personally I find a little bit (e.g. the 4oz here) brings a richer malty flavour - note: not sweet, malty. I'm using it primarily to balance the sharpness of all the dark malt here a little bit. I'm going for a rich but dry stout. It's perhaps a little redundant in the face of all the maris otter, but brewing is both an art and a science
I'm not 100% on whether or not this will be the competition entry just yet... the recipe is "done" - just this is floating outside the style guideline a little bit right now.