It is still gonna make beer, and may make damn fine beer. That being said, quick or not, oats would typically be mashed. Quick oats in a steep aren't really going to give you much more than the flaked you already have. You won't get fermentable sugars from them, but they may contribute to mouth feel and flavor (through addition of starch, proteins, lipids, etc).
but if that was the case for me, I wouldn't bother putting the oats in and would just make a straight stout
It might not be ideal, but I'd say go for it as is and just do the steep, and see how it comes out. Since you don't have ready access to other ingredients, I don't want you to NOT brew just because I have a different viewpoint on things. I've the got the luxury of working part time at a homebrew shop that's a block from my apartment. Perhaps I shouldn't have even brought it up as a concern, but from your postings, you seem like the kind of fellow who wants to really know what you are doing before you start.
As Dirk said, the most important thing is to have fun!
One thing I have heard about toasting grains is that they can tend to put off some harsh volatile compounds after toasting, so many folk suggest putting them in a paper bag for a few days to off-gas. I don't know what your humidity is like where you are, so it may be better to skip that if they are gonna pull in moisture and get meh flavored.