Cook oatmeal in vanilla almond milk, add 1 tablespoon butter to hot oats and stir inches.
Combine baking mix, brown sugar, and 1/2 cup sugar.
Add cooked oats, egg, vanilla, salt, and cranberries.
Stir until well mixed. Add more almond milk if necessary to make the consistency medium thick.
Line loaf pan with parchment paper so that the paper hangs over all edges. Lightly spray paper with oil and sprinkle with 1 tablespoon granulated sugar. Pour batter into pan. Bake at 350 for one hour or until cake tester comes out clean.
Melt butter in sauce pan. Add sweetened condensed milk and vanilla. Cook and stir over low heat about 15 minutes until it turns a slightly brown color. Add corn starch mixture a little at a time and stir until the texture is like thin white sauce.
Slice bread and serve with warm butter sauce on top.