I don't think Bell's Oberon is a typical American Wheat beer. I think it's more of the "craft beer" wheat beer that we've come to expect (or, at least, tilted in that direction). An "old school" American wheat beer is a "plain" beer by todays/my standards, BUT it's full of subtleties and nuance. They don't come shooting out of the glass like a Pliny or Ruination; it takes a bit more palate discretion. I enjoy them on occasion. The character of wheat in a beer is light, gentle, fresh, doughy, and can be easily masked by strong flavors, so what you've already made are probably pretty decent examples for the most part.
On the flip side, I can certainly understand not wanting an entire batch of the stuff
. With that said, try bulking up the base barely malt and downing the wheat malt; then, UP the hops, especially towards the end of boil; at the end of fermentation you should grab a sample and decide of some dry hopping is in order. Consider a maltier base malt if needed (golden promise, optic, MO, pearl, german pale malt, gambrinus pale, gambrinus ESB, etc). This should get you close to where you want it. Take notes, and next time make some slight modifications to "dial it in".
In addition, use a more characterful yeast, but not overly so. Try 1098, 1272, WLP007 for some english character, or you can go bigger with 1496, 1968, WLP002/005, 1187 for even more english character.
That's what this game is all about. YOU make the beer that YOU want to drink.............. 5+ gallons of