Arrange a rack in the center of the oven; heat to 350°F. Grease a 9x9-inch pan with cooking spray.
In a large bowl, whisk the butter, granulated sugar, and brown sugar until well combined. Add the eggs one at a time, whisking to incorporate after each addition. Add the vanilla extract and stir to combine. Whisk in half of the buttermilk. Add the flour, oats, ground ginger, baking powder, cinnamon, salt, cardamom, cloves, and nutmeg and fold with a silicone spatula until the batter is smooth and evenly combined. Add the remaining ½ cup plus 2 tablespoons of the buttermilk and mix to combine. If desired, fold in the crystallized ginger .In a medium bowl, mix the flour, brown sugar, oats, and salt to combine.
Bake for 55 to 65 minutes, until a tester inserted into the center comes out clean or with a few moist crumbs attached.
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