Zap half of the 250g jumbo oats in a food processor for about 5 to 10 seconds till medium fine. Add back to the original oats together with the 100g of seeds. Set aside.
Add the cocoa butter and contents of the creamed coconut sachets into a large saucepan; melt the mixture gently over low heat, stirring occasionally.
Preheat oven to 160 C / Gas 3.
Pour freshly boiled water, dried fruit and blueberries into a small saucepan; bring to the boil and simmer gently, stirring continually until the excess water is absorbed into the dried fruit. The fruit should resemble the consistency of a mushy puree or jam after 5 to 10 minutes.
When the cocoa butter and creamed coconut have melted, add the cocoa powder and stir well to get an even consistency. Add 25g golden syrup and the fruit 'puree' and stir well to blend. Finally add the ground and whole oats; mix well.
Turn the mixture out into a flapjack dish or tray. Pat down to evenly distribute the mixture and press firmly with a wooden wedge to get a nice level surface. Sprinkle sesame seeds over the surface and press down again.
Bake in preheated oven for 40 minutes. Remove and allow to cool a little before roughly scoring to divide into individual flapjack shapes. Now let it cool completely and leave in the fridge before cutting properly.
The flapjacks will keep in the fridge for up to a week. They may be frozen to keep longer and quickly defrost on their own, but do NOT defrost in an oven or microwave or the chocolate will melt!