Place the soymilk and water in a saucepan and bring to a boil. Add the oat flakes, cocoa and sea salt. Stir to mix. Cover and simmer 5 to 7 minutes on medium-low until oats are done. While the oats cook, place half the raspberries and the remaining 1 Tbsp of maple syrup in a blender and pulse to puree. Remove and place in a small serving container. When the oats are done, place in a bowl and top with the raspberries puree and remaining fresh raspberries.
Per serving - 309 calories, 5 g fat (14% calories from fat), 9 g protein, 59 g carbohydrate, 7 g fiber, 0 mg cholesterol, 99 mg sodium