Melt butter in large skillet over medium heat. Add oats; toast, stirring occasionally, for about 2 minutes or until the oats smell slightly toasty.
Spray 4- to 6-quart slow cooker with cooking spray. Transfer oats to slow cooker. Stir in water, Coffee Mate, cinnamon, salt, ginger and cardamom.
Cover and cook on high for 3 to 4 hours or low for 7 to 8 hours, stirring once or twice. Stir and loosen with a little water if needed.
Ladle oats into bowls; top as desired.
Leftovers can be stored in the refrigerator in sealed container. Simply reheat in a microwave-safe bowl.
brown sugar, raw honey, pure maple syrup, toasted chopped or sliced almonds, hemp seed, pepitas, sliced bananas, seasonal berries or sliced seasonal fruit or nut butters.