I've spent a lot of time researching NEIPAs over the past year before working to design my own. I kind of built up the different aspects in other recipes before combining them into a recipe and brewing. This is actually how I work my IPA recipes is by establishing a base beer and slowly adding to it to transform it to the actual style and flavors I want.
Looking at your recipe, I would make the following suggestions:
1. You need to build a good mouthfeel to establish that 'juicy' aspect without much lingering sweetness. I would recommend a combined percentage of oats and wheat to be in the range of 15% at a minimum to 25%, though I've seen recipes with higher content. My base recipe was an American Wheat so the wheat content was already high and it really wasn't until I replaced the wheat with about 10% oats that I was able to get a fuller mouthfeel. Wheat by itself will not cut it and getting the oats up to the 10%+ range is needed.
2. Yeast choice is very important. US-05 is really too 'clean' of a yeast and will not support the fruity flavors as well as an English yeast or the Alchemist strain will. I ended up with WY1318 which seems to be a common denominator among a lot of the recipes I found. If I had to go only dry yeast, I would opt for the S-04 which can throw a good amount of esters to support the fruity hop flavors
3. Hopping schedule is critical. I've found that layering the hop additions is key to not only a lasting hop aroma, but also contributing to that 'fruity' flavor. I moved my bittering hop charge up to 30 minutes and aimed for about 18 to 20 IBU for the base beer. Through playing around with the wheat beer recipe, I went from 1 to 2 and then to 3 whirlpool steep additions, which really added to the hop complexity and brought out a lot of the different flavors from the hops that I used. Likewise, I ended up with three dry hop additions with the first addition at the second day of full fermentation activity. While the other two additions at 4 days and 7 days gave a great hop aroma, that first addition while the yeast is very active provided a lasting haze, added substantial bitterness, and really improved that fruity flavor. I may not have needed to include both of the last two dry hops, but I was building from previous recipes and liked the outcome of those
If you have not read it yet, Scott Janish has a great running blog on his web site at ScottJanish.com which contains a lot of his investigation into what makes a NEIPA.
Whatever you decide to do, let us know how it turned out!