Color issue in 1st stout

Let it age and settle in bottles for two weeks before any final conclusion.
If you did the right process and your result ferment, a drinkable beer is on your fridge

 

I made this kit a few years ago and had issues with the color as well. Might wasn't quite as light as yours, but still not was not the color I was expecting. The taste was ok, but I think only 4 oz of roasted barley is not enough. It tasted a little "flat" as opposed to other oatmeal stouts, besides the fact that you should really mash flaked barley. I am sure it will be fine. It will give you more motivation to improve.

Did you follow the directions "as written?" If you separated your extract additions (1/2 at the beginning and 1/2 towards the end), that could be a contributing to the color issue. Just an idea.

 

My guess is it was this batch of dark malt extract. Since no one but the producer actually knows what grains or how much they use to make it 'dark'. Was it a partial boil? Meaning did you boil 3 gallons and drop it on top of 3 gallons of cold water to chill it or something similar?
Two things to remember and work toward at this point:
1. You should build your recipe from light, pilsen, or extra light extract. When you get to all-grain you will be building from a base malt. And it allows you complete control of what contributes to color and malt flavour.
2. Do full wort boils, start your boil with 6.5 gallons usually a good estimate for a 60 minute boil down to 5 gallons. Its to help hop utilization, color, mouthfeel, just the beer as a whole.
Not to jump you ahead of your own pace. But, if you haven't yet and can, make at least these two things goals in your next few batches.
Don't worry about it too much, especially for a first batch there is a TON of stuff to learn, it might not be the color you were wanting but I'm sure it will be tasty all the same.