A taste bud-titillating, easy, peanut butter and jelly skillet cake – made with oats and coconut oil – perfect for an after-dinner treat or even for breakfast!
What are the ingredients needed to make this
You will need the following 9 ingredients for this cake:
- Coconut oil
- Peanut Butter
- Eggs
- Baking powder
- Brown sugar
- Oats ground up / Oat flour
- Vanilla extract
- Cinnamon
- Cardamom
How to make this PB&J Skillet Cake?
This is a super simple Peanut Butter & Jelly Skillet Cake that also happens to be made with ground-up oats and coconut oil:
- You start by placing a 1/4 cup of coconut oil and a 1/4 cup of Peter Pan® Simply Ground Honey Roast Peanut Butter in a skillet on a very low flame – just so the peanut butter and coconut oil melt a bit.
- Remove this off the stove – and, making sure this mixture isn’t hot, whisk in 3 eggs.
- Then fold in 1 teaspoon baking powder, 1/4 cup coconut sugar (or brown sugar), 1/2 cup ground up oats (or oat flour), 1 teaspoon vanilla extract, 1/4 teaspoon cinnamon, and a couple of dashes of cardamom (which is optional).
- Just before you bake it, you would add dollops of peanut butter and strawberry jelly onto the mixture (by the way, this will sink as the cake bakes).
- Then, place this skillet into an oven preheated to 350 degrees, and let it bake for 25 minutes.
- After the skillet cake comes to room temperature, you will melt a 1/4 cup of peanut butter with 1 teaspoon of coconut oil in a microwave for 30 seconds. You will also heat a 1/4 cup of strawberry jelly. And, then drizzle the melted peanut butter and jelly on the top of the skillet cake.
We were on our way to Walmart this past weekend, when my Taylor-Swift-&-Justin-Beiber loving daughter turned to me and inquired, “mom, do you like Kashmir or Black Dog?”
Now, we had our car windows down – so I retorted “What do you mean? Oh oh – I know we’ve been talking about moving, but I didn’t mean as far east as Northern Asia and when did you start referring to Ollie as a black dog?”
Yup…it took me a second to realize that she was referring to two of my favorite Zeppelin hits!
All those years of exposing her to music from the 70s and 80s was finally paying off!
Now she was bopping her head to my kinda music! Now, this was one ride that I didn’t have to count on the wind drowning out T-swizzles lamentation about her case of bad blood!
As we left Walmart, after picking up some of the NEW Peter Pan® Simply Ground Original and Honey Roast Peanut Butters, I turned up A-ha’s new “Cast in Steel” album.
My daughter has never quite liked A-ha the way I have, but seeing this upgrade to her taste in music I figured – what the hey! And, she started her head bopping again! Yes!!!
When we got home, I figured I’d push the envelope a bit more and make a peanut butter and jelly treat that would also double as breakfast for our hectic weekday mornings.
Now, my daughter has never been a PB&J fan. Inspite of her exposure to the combo, she’d always preferred a combo of creamy and crunchy peanut butter with chocolate.
But, when I saw that Peter Pan’s Simply Ground Peanut Butter was “creamy with a BIT OF CRUNCH” I figured I would use it in a simple and hearty skillet cake – with a few dollops of strawberry jelly and see what she thought.
Seeing her change in music, I was hoping her tastebuds had experienced a similar change because I love the combo of PB&J. Peter Pan® Simply Ground Peanut Butter contains no artificial colors, flavors, or preservatives, and there’s no stirring needed before you dig into it!
More Skillet Cakes
This Pear and Date Skillet Cake whips up in a Blender and happens to be gluten-free, refined sugar-free, and dairy free! Served with a drizzle of homemade date syrup, each mouthful is a truly decadent experience!
This effortless Tomato Bacon bread is a must try! It does not need any kneading nor does it need any yeast, it is, however, high on flavor and happens to be gluten-free! Just some canned goods + fresh ingredients and voila - a skillet loaf that anyone can make!

Peanut Butter & Jelly Skillet Cake
A taste bud-titillating, easy, peanut butter and jelly skillet cake - made with oats and coconut oil - perfect for an after-dinner treat or even for breakfast!
Ingredients
FOR THE CAKE
- 1/4 cup coconut oil
- 1/4 cup Peanut Butter
- 3 eggs
- 1 teaspoon baking powder
- 1/4 cup brown sugar
- 1/2 cup oats ground up/oat flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cardamom, optional
- 1/4 cup Peanut Butter to dollop on top of pre-baked cake (before the cake is baked)
- 1/4 cup strawberry jelly - also to dollop on top of pre-baked cake (before the cake is baked)
FOR THE DRIZZLE (after the cake is baked)
- 1/4 cup Peanut Butter
- 1 teaspoon coconut oil
- 1/4 cup strawberry jelly
Instructions
- Preheat oven to 350
- Place a 1/4 cup of coconut oil and a 1/4 cup of Peanut Butter in a skillet on a very low flame, just so the peanut butter and coconut oil melt a bit.
- Remove this from the stove and, making sure this mixture isn't hot, whisk in 3 eggs.
- Then fold in 1 teaspoon baking powder, 1/4 cup coconut sugar (or brown sugar), 1/2 cup ground up oats (or oat flour), 1 teaspoon vanilla extract, 1/4 teaspoon cinnamon, and a couple of dashes of cardamom (which is optional).
- Just before you bake it, you would add dollops of peanut butter and strawberry jelly onto the mixture (by the way, this will sink as the cake bakes).
- Then, you place this skillet into an oven pre-heated to 350 degrees and let it bake for 25 minutes.
- After the skillet cake comes to room temperature, you will melt a 1/4 cup of peanut butter with 1 teaspoon of coconut oil in a microwave for 30 seconds. You will also heat up a 1/4 cup of strawberry jelly. And, then drizzle the melted peanut butter and jelly on the top of the skillet cake.
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 434Total Fat 26gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 13gCholesterol 82mgSodium 256mgCarbohydrates 43gFiber 3gSugar 22gProtein 11g
Nutrition information is provided as a courtesy and should be considered an approximation only. Savory Spin makes no guarantees to the accuracy of this information. Please do consult a professional nutritionist for more accurate information. Please do keep in mind that prep times, cooking times, etc, are provided as guidelines as there are so many variables at play.
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Laura @ Laura's Culinary Adventures
Wednesday 28th of October 2015
I'm a creamy peanut butter girl myself :). Look delicious!
Kelly
Monday 26th of October 2015
Love that you made a skillet cake version of a classic favorite! So fun and delicious!
Cathleen @ A Taste of Madness
Sunday 25th of October 2015
I have always wanted to try making a skillet cake. This looks so good!
Shashi
Sunday 25th of October 2015
Thanks so much Cathleen!
Kathy @ Beyond the Chicken Coop
Saturday 24th of October 2015
My kids would love this!
Shashi
Sunday 25th of October 2015
Thanks so much Kathy - my teenager made it last all week so she could enjoy a slice for breakfast everyday! :)