Heat the brown sugar, honey, and water in a medium-sized saucepan over medium heat.

Stir the mixture occasionally until the mixture bubbles.

Mix in the coconut oil, vanilla, and salt and stir until the mixture turns into an amber color (about 3-5 minutes).

Turn off the heat and mix in the baking powder.

Mix in the popped amaranth, sesame seeds, pumpkin seeds, and ginger to the saucepan until everything is well incorporated.

If you want to eat the crumble like a chewy cereal bar, pour the mixture into a greased 8-inch baking pan. Press the mixture firmly to the bottom, and refrigerate for at least an hour before cutting into it. Store refrigerated.

If you want to eat the crumble as a topping on yogurt or other dishes, pour the mixture onto a baking sheet lined with a silicone mat or parchment paper. Spread the crumble into a thin layer. Let the crumble cool for 30 minutes before serving. Store in an airtight container or refrigerated.