Preheat the oven to 350°F. Place the oven rack in the middle.

Line a baking pan with parchment paper.

Prepare the ingredients. Chop the milk chocolate into small pieces or use chocolate chips. Set out the oats, honey, peanut butter, and a pinch of salt so everything is within reach.

Lightly beat the egg(s) in a large bowl. Mix only until the whites and yolks are just combined — you do not need to whip them.

Add the oats, honey, peanut butter, pinch of salt, and chopped milk chocolate to the beaten eggs. Gently mix with a spatula until evenly distributed; avoid overmixing so the texture does not become too dense.

Spread the mixture evenly in the parchment-lined baking pan. Smooth the top lightly with a spatula or the back of a spoon.

Bake for 15–17 minutes in the middle of the oven. The edges should be lightly browned; insert a toothpick into the center — it should come out mostly clean or with a few moist crumbs (no wet batter).

Let cool completely in the pan on a wire rack (about 10–15 minutes) before lifting it out with the overhanging parchment paper and cutting into pieces. Cooling helps the bars firm up and cut neatly.