Place the craisins into a heatproof bowl. Cover with ½ cup of boiling water. Stand for 5 minutes until the craisins are soft. Cool for 10 minutes.
Combine the oats, coconut, pepitas, sunflower seeds and cinnamon in a bowl. Combine the coconut water, ½ cup (130g) yoghurt, vanilla and craisins including any unabsorbed water together, then stir into the oat mixture. Spoon into an airtight container. Cover and refrigerate for 4 hours or overnight.
Just before serving, peel and chop 3 bananas, stir though the bircher.
Peel and half the remaining 4 bananas. Sprinkle the cut side of the bananas with brown sugar. Heat a non-stick frying pan over high heat. Lightly grease with spray oil and cook the bananas, sugar side down in batches for 2 minutes until golden. Remove to a tray.
Spoon the bircher into serving bowls. Top with caramelized banana, strawberries, apple and agave. Serve with the remaining yoghurt.